Boil 150g dried fettuccini in a large saucepan of salted water. Cook uncovered for 10-12 minutes or until al dente. Stir occasionally. Drain in a colander.
Roughly chop 1 bunch asparagus and blanch in boiling water, drain and place immediately in a bowl of iced water to stop the asparagus from cooking and to keep the bright green colour.
Heat ½ tbsp oil in a frypan till hot. Fry 2 sliced chorizo sausages for 2 minutes, turning and cooking the other side for a further 2 minutes.
Add the juice and zest of 1 lemon to the frypan. Add 300ml cream, 1 tbsp Gourmet Garden Garlic Stir-In Paste, 1 tbsp Gourmet Garden Basil and blanched asparagus, cook for 2-3 minutes until cream starts to bubble and asparagus is warmed through.
Season with freshly ground pepper and toss fettuccine through sauce. Serve garnished with a sprinkle of Gourmet Garden Lightly Dried Parsley.