Bring a large pot of generously salted water to a rolling boil. Cook tagliatelle according to package directions until al dente. Reserve 150ml of pasta cooking water before draining.

Cut the asparagus spears into 4cm pieces, keeping the tips separate from the stems.

Heat butter and olive oil in a large deep frying pan over medium heat. Add the asparagus stems and sauté for 3 minutes, then add the tips and cook for an additional 2-3 minutes until bright green and tender-crisp.

Add the minced garlic to the pan and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the double cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.

Add the drained tagliatelle to the pan along with half the Parmesan, lemon zest, lemon juice, and nutmeg. Toss well to coat, adding reserved pasta water a splash at a time to achieve a silky sauce consistency.

Season with salt and freshly ground black pepper to taste. Remove from heat and fold in the chopped chives.

Divide among four warmed serving bowls. Top with remaining Parmesan, fresh basil leaves, and an extra grinding of black pepper. Serve immediately.