Cook the pasta according to package instructions in sufficient salted water. Drain and save some pasta cooking water.

Meanwhile, cut the garlic cloves into thin slices. Remove the zest of the lemon using a grater and put it aside. Cut the woody ends off the asparagus. Cut off the asparagus tips as larger pieces, cut the remaining part of the asparagus into smaller pieces. Fry in a pan with 5 tablespoons of olive oil over medium heat for about 5 minutes. Add the garlic. Sauté for another 1-2 minutes.

Add the noodles and deglaze everything with the juice of the lemon and a good dash of pasta cooking water. Season with salt, chilli flakes and lemon zest and serve with a dollop of vegan ricotta.