Cook the pasta in salted water until al dente, drain the pasta, reserve approx. 100 ml of the cooking water and set aside.
Heat the oil in a large frying pan, add the chilli pepper, sauté briefly. Add the asparagus, fry for approx. 3 mins., season. Pour in the reserved cooking water, reduce briefly. Add the pasta, mix. Plate up the asparagus spaghettini, sprinkle with parmesan.