30 gmbutter, coarsely chopped4golden shallots, finely chopped2garlic cloves, finely chopped2 bunchesgreen asparagus, trimmed, cut diagonally into 6cm lengths1 bunchwhite asparagus, peeled, thinly sliced diagonally100 mldry white wine¼ cup eachcoarsely chopped tarragon, flat-leaf parsley and fennel fronds250 gmcrème fraîche, brought to room temperature400 gmdried farfalle2 tbspfinely grated parmesan, or to taste
Melt butter in a large frying pan over medium-high heat, add shallot and garlic and sauté until tender (5 minutes). Add asparagus and wine and cook, stirring occasionally, until wine is reduced (2-4 minutes). Season to taste, remove from heat and stir through herbs and crème fraîche.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.
Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.