Spaghettini with asparagus and pecan nuts

Place the asparagus and corn in plenty of salted boiling water for 20 seconds. Refresh in cold water, drain and thickly chop the asparagus.

Heat the olive oil in a frying pan and sauté the asparagus for about a minute.

In plenty of salted boiling water, cook the spaghettini until al dente. Be careful not to overcook as it will become mushy. Drain.

Put the spaghettini in a serving bowl and add the asparagus, corn and remaining ingredients except for the Parmesan. Toss through until well combined.

Serve with Parmesan while still hot.