Half fill a large pan with water and bring it to the boil. Blanch the pasta until it is al dente. Drain and refresh.
Heat the oil in a large frying pan and sauté the asparagus pieces until tender.
To make the dressing, combine the crème fraîche, mayonnaise, white wine vinegar, and Schwartz Lemon & Herb Wings Seasoning. Add the parmesan and season to taste, then mix together with the pasta and asparagus.