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.
Fry the asparagus and garlic for 3 to 4 minutes in very hot oil in a frying pan and set aside.
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.