Bring a large pot of salted water to a boil.

Add the tagliatelle and cook for 10-12 minutes, or according to package instructions.

Add the asparagus for the final 2-3 minutes of cooking.

While the pasta is cooking, heat the olive oil in a non-stick frying pan over low heat.

Add the spring onions and garlic and cook, stirring frequently, for 3-4 minutes until softened.

Add the breadcrumbs and stir for about 30 seconds until lightly toasted.

Remove from heat and set aside.

Drain the cooked pasta and asparagus well.

Return the pasta and asparagus to the saucepan.

Add the cherry tomatoes, lemon zest, creme fraiche, and Stilton cheese.

Heat gently for 2-3 minutes, stirring until the cheese is melted and the sauce is creamy.

Season with freshly ground black pepper.

Divide the pasta among 4 plates.

Sprinkle the breadcrumb mixture on top.

Garnish with fresh basil leaves and serve immediately.