A variation on mac & cheese.
While your pasta is cooking start on the bechamel sauce.
Add some chilli powder and turmeric to the sauce when you add the salt and pepper.
Cook the spears of fresh green asparagus and cut in inch long bits.
Mix the asparagus into the sauce after you stirred the cheese in.
Dress the cooked pasta with a dash of olive, spoon the sauce over and finish with the last cheese on top.