1 Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.
2 Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.
3 Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.
4 Heat the oil in a large frying pan and briefly toss the asparagus, beans and sweetcorn kernels. Season well with salt and pepper and add lemon juice to taste.
5 Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.