Lemon-Parmesan-Asparagus Spaghetti


  • 3 cloves of garlic
  • 1 Tbsp olive oil
  • 400 ml vegetable stock
  • 2 lemons (zested and juiced)
  • 1 splash of white wine
  • 1 Tbsp chili flakes
  • 400 g asparagus
  • 150 g parmesan
  • 2 eggs 
  • 500 g spaghetti
  • salt and pepper


  1. Peel and finely chop three cloves of garlic. Heat one tablespoon of oil in a large, shallow pan and fry off the garlic, adding the chilli flakes after one minute. After another minute, deglaze the pan with a splash of white wine and the juice of two lemons. Simmer the sauce for 10 minutes.
  2. Meanwhile, bring a pan of salted water to a boil and cook the spaghetti according to package instructions. Wash and trim the asparagus and add it to the pot three minutes before the pasta is done cooking.
  3. In a small bowl mix together eggs, freshly grated parmesan, and lemon zest. Take the sauce off the heat and carefully stir in the egg-parmesan-lemon mixture so that a luscious sauce forms.
  4. Drain the pasta and pour sauce on top. Garnish with more parmesan, additional chilli flakes and lemon zest.