Trim the asparagus spears and thinly slice the garlic cloves.

Place the egg yolks and parmesan in a bowl and mash into a thick paste. Strain a tin’s worth of bean water into the mixture, season with a pinch of salt and mix until smooth.

Place the pancetta in a large saucepan or frying pan with a splash of olive oil. Heat the pan over a medium heat and cook the pancetta until the fat renders out and it begins to crisp.

Add a generous amount of freshly-ground black pepper and toast for 1 minute.

Add the beans, bean water included, and season with salt. Cook, stirring occasionally, until most of the liquid has evaporated.

Meanwhile, heat a splash of olive oil in another large frying pan. Add the garlic and cook for 1 minute, then add the asparagus spears and toss to coat in the garlicky oil.

Season the asparagus with salt and pepper and add 200ml water. Bring to a boil over high heat and cook, stirring occasionally, until the water has evaporated.

Once the beans are soft and most of the liquid has evaporated, take the pan off the heat and stir in the egg-parmesan mixture. Keep stirring until the beans are nicely coated in the thick, cheesy sauce.

Finely chop the parsley.

To serve, plate up the butter bean carbonara, place the garlicky asparagus on top and finish it all with a sprinkle of fresh parsley, some black pepper and a drizzle of olive oil. Tuck in and enjoy!