Roughly chop the parsley, cut the asparagus spears in 5 cm sticks. In a pan heat a little olive oil, add the parsley and asparagus and cook stirring occasionally on a medium heat until asparagus gets golden crisp. Season with sea salt.
Cook the pasta in salted boiling water according to packet instructions until al dente, then drain and add to the pan. Mix with asparagus and parsley, drizzle with some more olive oil and serve with a green side salad and a glass of dry red wine.