1
Cook the spaghetti according to the instructions on the pack. Cut off the bottom third of the asparagus and then cut them into lengths of about 10 cm.
2
Fry the asparagus and garlic for 3 to 4 minutes in very hot oil in a frying pan and set aside.
3
Heat the chicken stock in a saucepan, add the cream cheese and allow to melt on a low heat. Add the vegetables and the spaghetti, heat through and serve.
