Put 140 g Pasta in a pan of boiling water and simmer for 12 minutes. 4 minutes before the pasta is ready, add 10 Asparagus spears.
Drain the pasta and asparagus and put back in the saucepan with 4 tablespoon Fat free fromage frais, 2 tablespoon Wholegrain mustard, 15 g Fresh parsley (reserve some for serving), 1 Lemon (juice and zest only) and 1 pinch Sea salt and black pepper.
Divide between the bowls and top with 6 slices Prosciutto and 30 g Grana Padano.
Notes
Always grate cheese yourself, as ready shaved or grated cheese in a bag tends to have a coating on it which makes is taste a bit odd and it doesn't melt so well either.
You can add some peas to the pasta when cooking for an extra green vegetable boost.
To add some extra protein to this, you can stir in some cooked chickpeas or butterbeans.
If you like a kick of heat to you meals, then sprinkle some red chilli flakes on top.