1. Wash and dry the asparagus and cut diagonal into slices. Peel the garlic and cut into slices as well. Set aside.

 

2. Cook the spaghetti in a large pot of boiling salted water until al dente – maybe even less cooked than you would normally do for al dente. Drain but save about 1 cup of the pasta water for later.

 

3. Add the oil to a large pot and heat up. Add the sliced asparagus and fry until you can see some browning – about 1 minute or so. Add the garlic slices and the juice of the two lemons, as well as 3-4 large pieces of lemon peel. Season with a good amount of sea salt flakes and fresh ground pepper. Stir and let cook for a moment, then add the pasta, some basil leaves, and the grated parmesan – stir and mix well. Gradually add pasta water and mix until the noodles are nicely coated with a creamy sauce. Season with more salt and pepper if needed. Serve immediately, sprinkle with some more parmesan cheese and enjoy.