400 g Pasta Shells
200 g Asparagus (trimmed and cut into 1 inch pieces)
1 cup Cheddar Cheese (Grated)
½ cup Parmesan Cheese (Grated)
40 g Butter
2 tbsp Plain Flour
1½ cup Milk
425 g Tinned Tuna (Drained and flaked)
2 tsp Lemon Rind
2 tbsp Lemon Juice
2 tbsp Fresh Parsley (Chopped)

1) Preheat oven to 180ºC. Cook pasta according to packet instructions.

2) Add the asparagus for the last two minutes of cooking time, drain and set aside when done.

3) Melt butter in saucepan, stir in flour until smooth, continue stirring over heat for 1 minute.

4) Remove from heat and whisk in milk until combined well. Replace on heat, continue to stir until the sauce boils and thickens, then remove from heat and add cheese, reserving half a cup.

5) Combine tuna, lemon rind and juice, parsley, pasta and asparagus with the cheese sauce, season with salt and pepper.

6) Pour into a lightly greased square baking dish, bake for approximately 30 minutes or until crispy on top.