Cook the green asparagus and peas in boiling salted water or in a steamer. Keep the asparagus heads separate and chop the stems into pieces. Then fry them lightly in a sauce pan and add the 4 cheeses sauce. Meanwhile, heat the whole wheat spaghetti until it loosens and add to the sauce. Dress the pasta on a plate and finish with the green asparagus heads and the parmesan flakes.
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