Penne With Prawns, Asparagus And Artichokes Recipe

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 1 bn spring onions, sliced on the diagonal
• 6 x shallots, finely minced
•     two lemons, juice of
• 1 c. white wine
• 1 bn asparagus, cut thinly on the diagonal
• 500 gm raw king prawns, shelled
• 6 x artichoke hearts in oil, sliced
• 1 c. minced parsley
•     black pepper and salt to taste
• 400 gm dry penne

Directions