Serves 4

• 300g mini asparagus, cut into thirds
• Olive oil
• 2 tbsp butter
• 6 slices ciabatta, blitzed into small chunks
• 1/3 cup olive oil
• 200g black olives, pitted and roughly chopped
• 2 garlic cloves, thinly sliced
• 4 spring onions, roughly chopped
• ¼ tsp crushed chilli flakes
• 300g spaghetti, cooked according to packet instructions
• 4 roma tomatoes, deseeded and chopped
• Sea salt and black pepper
• Parmesan, to serve

1 Heat a griddle pan. toss asparagus in olive oil and griddle until charred. Set aside.
2 Heat a frying pan, add butter, toss in breadcrumbs and cook until golden. Set aside.
3 In a small pot heat the 1/3 cup olive oil, add the olives and garlic, and cook for 1 minute. toss in spring onions and chilli flakes, cook for another 2 minutes.
4 To assemble: toss together spaghetti, asparagus, black olive mixture and chopped tomatoes. Top with breadcrumbs. season, and serve with extra Parmesan.

Words and image: Fairlady magazine