Charred asparagus, fennel seed & lemon pasta salad with crispy prosciutto

Cook the pasta in a pan of boiling salted water following pack instructions. Add the asparagus to the pan in the final 2 mins. Use tongs to pick and plunge the asparagus spears into a bowl of iced water to halt the cooking process. Drain the pasta, then rinse under cold water to cool. When the asparagus spears are cool, trim and discard the woody ends, then chop into thirds on an angle. Leave the pasta in the colander while you prepare the rest of the salad.