Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente.

Prepare the egg mixture

• Whisk the eggs with the grated parmesan and plenty of black pepper in a bowl.

Sauté the vegetables

• Heat the olive oil in a frying pan and add the garlic.
• Add the sliced mushrooms and asparagus pieces and cook until tender and golden.

Combine off the heat

• Drain the pasta, reserving a little cooking water.
• Add the pasta to the pan off the heat, then pour in the egg mixture and toss quickly, loosening with a splash of cooking water until creamy.

Serve

• Plate immediately with extra parmesan and black pepper.