The British asparagus season is in full swing, but hurry – there are only six weeks left until it’s off the shelves, says Keeley Bolger. Here is an easy to do recipie featuring asparagus from asparagus.co.uk

Ingredients:

Serves two

150g linguine

1tsp olive oil

8 asparagus spears

50g thick cut pancetta (diced)

50ml double cream

50ml vegetable stock

2tbsp grated Parmesan

2tbsp chopped chives

Salt and pepper

Method:

Boil the pasta in a pan of slightly salted water until cooked, but still slightly al dente. Drain and drizzle with a little olive oil. Put a medium-sized frying pan on the heat and add a drizzle of oil. Finely slice six asparagus spears, with the other two spears cut into four pieces. Put them all in the pan and saute on a medium heat. Add the diced pancetta and cook for three to four minutes. Add the cream, vegetable stock and parmesan. Then add the cooked pasta and chives and cook on a medium heat for two to three minutes. If the sauce gets a little thick, add a touch of water. Serve with a grating of fresh parmesan and a little seasoning.