Spaghetti with green asparagus in lemon sauce

1. wash and peel the asparagus to one-third of its height, remove the woody ends. Cut the asparagus into pieces about 5 cm long, set the tips of the asparagus aside.

2) Clean the onion (preferably spring onion) and cut into thin rings.

3) Cut avocados in half, remove the stone, punch the flesh from the skin. Sprinkle the avocado with a little lemon juice.

4) Chop the nuts and roast them in a dry pan.

5. cook spaghetti noodles al dente according to the instructions on the package. 5 minutes before the end of cooking add the asparagus, and for the last 3 minutes add the asparagus tips.

6. fry the onion rings in hot butter until glazed. Pour in 1-2 tablespoons of the water from cooking the pasta, add the cream cheese and stir. Season to taste with lemon zest, salt, pepper and sugar. If the sauce is too thick, add a little more pasta cooking water.

7. Drain and drain the pasta and asparagus. Arrange with the avocado on 4 plates and top with the lemon sauce. Serve the pasta sprinkled with nuts.