Tagliatelle with asparagus, peas, shallots & capers

In a broad shallow pan, melt the butter. Sauté the shallots and garlic in the butter until softened, about 3 minutes. Add the vermouth and boil until reduced to about 100ml.

Add the stock and cream and bring to a boil. Simmer until thick enough to thinly coat the back of a spoon. Add the capers and lemon juice, then season with salt and pepper. Remove from the heat, cover and set aside.

Steam the asparagus for 2-3 minutes until just tender – pierce one tip with a sharp knife – and wrap in a clean tea towel, to keep them warm and absorb the water clinging to them. Boil the frozen peas for 2-3 minutes, then drain and return them to the warm pan and cover.

Cook the pasta according to pack instructions – fresh pasta cooks very quickly – until al dente. Gently reheat the cream sauce and add the parmesan, stirring to melt a little. Drain the pasta, return to the warm pan and add the cream sauce, asparagus and peas. Toss together gently. Sprinkle over the chives and serve with more parmesan.