Fill your kettle and boil it. Pour the hot water into a large pan, add a big pinch of salt and bring back to the boil. Tip in the gnocchetti and simmer for 6 mins, till almost cooked.

While the pasta is simmering, bend the asparagus spears till they snap (see our tip on the back for what you can do with the woody ends instead of discarding them). Chop the asparagus tips into smaller pieces and set them aside.

Peel and thinly slice the red onion and slide it into a large bowl. Roughly chop the olives and add them to the bowl with the onion. Peel and grate in the garlic. Pick the oregano leaves off their stems and roughly chop them. Add to the bowl. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Stir and set aside to lightly pickle.

When the pasta has cooked for 6 mins, drop the asparagus into the pan. Continue to cook for 2-3 mins, till the asparagus and pasta are tender with a slight bite. Drain the asparagus and pasta and rinse briefly with cold water to cool. Shake as dry as possible.

Add the pasta and asparagus to the bowl with the onions and toss together to mix. Fold through the lamb's lettuce. Have a taste and add more salt or pepper if needed. Divide the pasta salad between a couple of plates and serve.