Asparagus, Onion & Pancetta Pasta

Ingredients:
30g butter
1 x bunch of asparagus, chopped in 1-2cm lengths
1/2 - 1 onion, diced
6 x slices of pancetta (not too thinly sliced), diced
Parmesan
Fusili pasta (farfalle in picture)
Crumbed lamb cutlets (3 per person)

Method

1. Cook pasta al dente. Drain and lightly coat with olive oil, salt, pepper and finely grated parmesan. Toss.
2. Melt butter in frypan.
3. Fry onion and pancetta until onion is soft and pancetta is slightly crispy. 
4. Add asparagus and cook until al dente.
5. Remove pan from heat and grate parmesan over the top and add salt and pepper.
6. Add pasta to pan and stir.
7. Serve with fried crumbed lamb cutlets and Beerenberg Taka Tala sauce.
8. To fry crumbed lamb cutlets: Lightly cover base of frying pan with olive oil. Place baking paper over the top, add more olive oil ontop of baking paper and heat pan. Fry cutlets on low-medium heat in single layer until golden brown. Flip cutlets and cook until golden brown and just cooked in the centre.