Preheat a ridged griddle pan over a high heat. Brush the asparagus with a little oil and cook for 8-10 minutes, turning regularly until tender and charred. Meanwhile, cook the spaghetti in a large pan of boiling water for 8-10 minutes.
Place the herbs, olives, pine nuts and Parmigiano in a food processor and coarsely chop. Add the oil and whizz to make a textured pesto.
Drain the spaghetti, then return to the pan. Stir in the pesto and asparagus and divide between 4 serving bowls. Top with a little extra Parmigiano and a good grinding of black pepper, and serve
Recipe and image courtesy of www.waitrose.com