Heat a griddle pan. toss asparagus in olive oil and griddle until charred. Set aside.Heat a frying pan, add butter, toss in breadcrumbs and cook until golden. Set aside.In a small pot heat the 1/3 cup olive oil, add the olives and garlic, and cook for 1 minute. toss in spring onions and chilli flakes, cook for another 2 minutes.To assemble:Toss together spaghetti, asparagus, black olive mixture and chopped tomatoes. Top with breadcrumbs. season, and serve with extra Parmesan.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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