Lemon-Parmesan-Asparagus Spaghetti

INGREDIENTS

• 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

PREPARATION

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.