Cook carrots in a small amount of boiling water for 5-10 minutes until tender. Add peas and asparagus. Cook for 3 minutes or until vegetables are crisp/tender. Drain.
In large pan bring 3 litres (5¼ pints) salted water to the boil. Add pasta. Reduce heat slightly and boil uncovered for 8-10 minutes for dried pasta and 1½ minutes for fresh pasta.
When cooked, drain and return pasta to pan with cooked vegetables. Put pan lid on and keep warm.
In a small saucepan combine egg, cream and butter. Cook and stir over medium heat till mixture coats back of metal spoon (about 3 minutes). Remove from heat. Stir in cheese and spring onions.
Pour egg mixture over pasta and toss to coat. Sprinkle with pepper and serve straight away.
Asparagus is in season so a perfect time to cook this summer delight.
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