British asparagus spring pasta Author: British Asparagus Serves: 4 Ingredients 400g British asparagus 170g frozen peas 350g pappardelle pasta 2 knobs butter 1 tbsp olive oil 4 echalions, finely chopped 2 garlic cloves, crushed 200ml crème fraîche handful chopped mint salt and freshly ground black pepper parmesan, grated Instructions Trim the ends off the asparagus