Cook the noodles al dente according to the instructions. In the meantime, put about 50 g butter in a pan and melt on low heat. Halve the fennel and cut into narrow strips, as well as the garlic. Sweat both in the butter and season with coarse sea salt.

When the pasta is ready, drain and add to the pan with the fennel. Fry for 2 minutes.

Whisk the eggs in a bowl with a whisk. Pour the mixture over the pasta. Cover the pasta with the egg with a pair of tongs and fry it until it has thickened. Pepper and salt.

Fry the asparagus sticks in a pan until they are crispy and firm to the bite. Salt with coarse sea salt. Cut the asparagus stalks into small pieces.

Shape the pasta into a nest and drape the asparagus around it. Rub the Parmesan on top. Rub the peel of the untreated lemons over it and squeeze some of the lemon juice over the pasta. Place roasted pistachios on top to garnish and serve immediately.