Wash the asparagus, cut off the woody ends. Cut asparagus diagonally into pieces and cook in boiling salted water for about 5 minutes until al dente, drain. Collect the asparagus water. Peel prawns except for the tail fin and remove the intestines.
Wash the shrimps and pat them dry. Wash and clean the wild garlic and cut into fine strips. Measure 400 ml asparagus water. Melt 2 tablespoons of fat in a pot. Stir in flour and sweat briefly.
Deglaze with asparagus water while stirring, bring to the boil and simmer for about 2 minutes while stirring continuously. Season to taste with salt, pepper and nutmeg and refine with vermouth and cream. Prepare pasta in boiling salted water according to package instructions.
Heat 1 tablespoon of fat in a frying pan, fry the asparagus for 2-3 minutes, remove. Put the prawns into the hot pan and fry them for about 3 minutes, turning them over. Season prawns with salt, pepper and lemon juice.
Drain the pasta. Add the prawns, asparagus and wild garlic to the sauce and warm up briefly. Arrange noodles with sauce on plates.