Spaghetti with green asparagus and lemon and wild garlic butter

Chop the pistachios. Wash the wild garlic, shake dry and cut into fine strips.

Wash the asparagus, peel the bottom third and cut off the woody ends. Cut the heads off the cleaned asparagus and set aside. Using a peeler, cut the spears lengthwise into thin, long strips.

Cook the pasta in plenty of boiling salted water according to the packet instructions until al dente. Approx. 3 mins. before the end of the cooking time, add the asparagus strips and heads and cook.

Briefly fry the pistachios in the butter, add the drained pasta and asparagus mix, wild garlic and Parmesan and mix.

Season the pasta with salt, pepper and lemon zest and serve sprinkled with Parmesan cheese.