When asparagus is in season, it's one of life's great joys. This recipe is one of Peter's (hubby's) favourites – he loves the clean sharp tastes of the chilli and lemon combined with the herbs and seafood (he is Australian, so no surprises there). Gluten-free pasta needs more liquid in the sauce than traditional kinds, so I've added fish stock, lemon juice and olive oil. It's still a fairly minimalist sauce, but enough liquid and flavours to work well with the pasta. You could use other types of seafood such as cooked prawns, crab or squid, and you could use different herbs, too, such as coriander or mint. And if you have home-made fish stock, it will add a delicious depth of the flavours. This recipe from my book, Simply Gluten-Free & Dairy-Free is so super-easy – just perfect for a holiday weekend like this one, when you want to enjoy gorgeous food without any hassle.