Boil the spaghetti following my basic recipe on how to boil spaghetti and other pasta.

While the spaghetti are cooking, clean and cut the asparagus into roundels. Keep the top end aside. Put a large pane on low heat, add the oil and the whole garlic (you can add some chili flakes if you like). To give the oil some extra flavor, add some parsley stems. Let it cook for a minute then add the asparagus.

Add some salt to the asparagus and cook for 5 minutes, remove a couple of spoons of asparagus and blend it with some of the pasta cooking water to make a cream. Add the nuts and cook for another 2/3 minutes.

Remove the garlic clove, add the asparagus cream and mix. Then, before straining the pasta, reserve some of the pasta water in a cup.

Add the asparagus tips to the pan and then the spaghetti. Stir fry for a minute or two. Add the pecorino and some parsley to garnish and serve. For extra flavor, you can add a drizzle of extra virgin olive oil on top.