Fresh thin green asparagus is probably one of my beloved spring ingredients.Remove the hard part of 600 grams of green asparagus (don’t use a knife, but use your hands, the asparagus will split spontaneously on the right spot. Rinse and cut in smaller parts.Chop and fry 4 garlic cloves, 1-2 chili in a drizzle of olive oil and some butter. Add the zeste of 1 lemon and the asparagus. Bake and stir.Heat a pan with salted water. Once the water boils, add 250 grams of fresh ( no, I was really lazy today, so fresh ready made) tagliatelle. Drain. Add 1 cup of the pasta water to the asparagus. Add immediately 3 table spoons of grated parmigiano. Stir. Mix pasta and asparagus. Finish with lemon juice and grated parmigiano or/and pecorino.Simple, tasty, real Italian ( thanks, Jamie Oliver, Viva l’Italia).