It's like spring in a bowl!
Boil 1/2 box of penne (I always heavily salt the water for a good cook)
At the same time, chop:
1 large bunch of asparagus, ends discarded
2 scallions, whites and greens
1 large handful of flat-leaf parsley
Heat some extra virgin olive oil in a skillet and add the asparagus, scallions and half the parsley
When the asparagus starts to cook down, add the juice of 1 lemon and 1 ladle of pasta water
When the pasta is cooked, drain it and add it to the asparagus
Add the juice of 1/2 a lemon and 2 TBSP of vegan butter
Continue to cook all together until the sauce starts to thicken and the asparagus is tender
Serve and enjoy!