Pasta: Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce

Salt
8 oz spaghetti
6 T butter
8 fresh asparagus spears, peeled and cut into 1" lengths
Zest of 1 lemon
2 large eggs
3/4 cup heavy cream
2 T fresh grated Parmesan
4 grates of nutmeg
Juice of 1 lemon
3 T fresh chopped parsley
Freshly ground pepper
Bring 3 1/2 qts water to rolling boil in large pot.  Stir in 1 T salt.  Add spaghetti, stir and cook it al dente, about 6 mins.  Stir often.  Melt butter in a medium-size frying pan.  Add asparagus pieces and cook over heat for abt 6 minutes.  Meanwhile finely grate zest of the lemon;  Add eggs, cream, Parmesan, nutmeg, parsley and half of lemon juice and combine well. Taste sauce.  Lemon flavor should be subtle, not over-powering.  Add more lemon juice as needed.
Drain spaghetti well.  Immediately return to pot and add butter, asparagus, and lemon sauce.  Toss well.  Turn heat to low and continue gently tossing pasta over heat for 30 seconds, until sauce thickens slightly and adheres to the pasta.  Season to taste with salt and pepper and serve immediately.  Serves 3 as main-course servings, 6 as first course.