Asparagus and Prawn Fettuccine

Separate the asparagus tips from the rest of pieces. Heat 3 tablespoons of olive oil over medium heat and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips) and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.

While the asparagus is cooking, fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the saucepan and drizzle 2 teaspoons of olive oil over the pasta.

Remove the asparagus from the frying pan with a slotted spoon, leaving oil in frying pan and set the asparagus aside. Pat the prawns dry with kitchen towels and place in the hot frying pan over medium-high heat. Sprinkle the prawns with the fish seasoning and cook and stir the prawns until they are pink and no longer translucent. Return the asparagus to the frying pan and cook the prawns and asparagus until thoroughly heated, 2 to 3 more minutes.

Stir the prawns and asparagus into the cooked fettuccine and toss with grated Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, prawns and asparagus.