Remove the woody ends from the asparagus. (See Recipe Notes.)

If the asparagus stems are thick, slice in half horizontally. Heat the oil over a high heat and cook the asparagus quickly on both sides until lightly caramelised. Remove from the pan and set aside.

Turn the heat down to medium and add the crushed garlic and lemon zest to the pan. Cook for around 1 minutes until aromatic.

Add the pasta, boiling water and salt and bring to a simmer. Cook, without a lid, until the water has almost disappeared (just a couple of tablespoons left) and the pasta is cooked to al dente, around 10 - 12 minutes. Stir the pasta, from time to time, as it cooks. This helps to create a thicker sauce which will cling to the sides of the pasta. Please note:

- If the pasta is cooked, and there is too much liquid left, boil briskly to reduce quickly.

- If the water has disappeared and the pasta is not yet cooked, add a little more boiling water and cook until the pasta is ready.

As the pasta cooks, slice the asparagus into chunks.

When the pasta is cooked to your liking, add the mascarpone cheese, lemon juice, ½ the parmesan and a grinding of freshly ground black pepper.

Stir well to mix and reheat.

Serve immediately with the remaining grated parmesan cheese on the side. Delicious with a side salad and/or some garlic bread.