INGREDIENTS • 500g dried farfalle pasta • 2 bunches asparagus • 2 celery sticks, thinly sliced diagonally • 200g (2 cups) shredded cooked chicken • 1 cup chopped fresh continental parsley • 125ml (1/2 cup) extra virgin olive oil • 2 tablespoons white balsamic vinegar • 2 tablespoons chopped fresh chives • 2 garlic cloves • 40g (1/2 cup) shaved parmesan METHOD Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a large bowl. Step 2 Meanwhile, preheat a barbecue or chargrill on high. Spray asparagus with olive oil. Cook, turning, for 4 minutes or until tender crisp and lightly charred. Transfer to a chopping board and cut diagonally into 5cm lengths. Step 3 Add the asparagus, celery and chicken to the pasta. Toss to combine. Transfer to a platter. Step 4 Blend the parsley, oil, vinegar, chives and garlic in a blender until smooth. Season. Drizzle over the pasta mixture. Top with the parmesan.