Warm the plates

• Preheat the oven and place the serving plates inside to keep them warm until plating.

Cook the pasta

• Cook the pasta in salted water according to the package instructions, stopping 2 minutes before the recommended time for al dente.
• Drain three quarters of the water, keeping the rest with the pasta.
• Drizzle with olive oil, cover with a lid and keep warm so it does not stick.

Sear the seafood

• Heat a large non-stick frying pan until smoking hot and add a generous amount of oil.
• Add the prawns and salmon in an even layer and cook undisturbed until golden on the bottom.
• Flip once, season with salt and pepper, then remove and drain on paper towels; the seafood should be slightly undercooked.

Build the cream sauce

• Lower the heat slightly, add more oil and the garlic, and sauté until fragrant without burning.
• Deglaze with the white wine, add the stock and reduce by half.
• Pour in the cream and reduce until the sauce thickens to about two thirds of its volume, then stir in the parmesan.

Combine pasta and sauce

• Add the pasta and a little reserved pasta water to the sauce.
• Reduce the heat to low and stir occasionally until the sauce coats the pasta.

Sauté the asparagus

• Heat a little oil in another frying pan until very hot.
• Add the asparagus and cook until just tender, keeping a crunchy texture.
• Set aside and keep warm.

Finish the dish

• Check the sauce thickness and add more parmesan if needed.
• Stir in the seafood, the parsley and a small squeeze of lemon juice, then adjust the seasoning.

Plate and serve

• Retrieve the warm plates and plate the pasta.
• Top with the sautéed asparagus and a little grated parmesan, then serve immediately.