Chargrilled asparagus linguine with a lemon and lime dressing

For the dressing, chill the butter then cut it into blocks and keep them cool.

Place the shallots, lemon juice, lime juice and cream in a pot. Slowly bring to the boil then lower the temperature. Using a whisk, slowly add the butter block by block. Make sure you stir continuously until all the butter has melted. Don’t allow the mixture to boil.

Cook the pasta in plenty of salted boiling water until al dente. Drain.

Heat a griddle pan until it’s smoking hot. Place the asparagus on the pan and chargrill on all sides.

Place the pasta and asparagus in a bowl. Pour the dressing over and toss to combine well. Serve immediately.