For the pasta with asparagus and lemon cheese sauce, wash and peel the asparagus and cut into 4-5 cm pieces. Cut the spring onions into small rings and sauté them together with the asparagus in olive oil.
When the vegetables have taken on a little color, pour in the cream and season with salt and lemon pepper. Let the sauce simmer slightly, the asparagus should still have bite. Cut the mozarella ball into small cubes and mix into the sauce together with a few tablespoons of the shaved Parmesan.
Cook the pasta in a large enough pot with water and salt according to package directions until al dente. Finely chop the parsley and shave off the lemon zest with a zester. Sprinkle the shaved Parmesan over the pasta with asparagus in lemon cheese sauce before serving.