In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

In the same pot, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.

Add the shrimp and asparagus to the pot, cooking until the shrimp turn pink and the asparagus is tender, about 3-4 minutes.

In a bowl, whisk together the heavy cream, Parmesan cheese, and eggs. Season with salt and pepper.

Reduce the heat to low and return the drained spaghetti to the pot with the shrimp and asparagus. Pour the cream mixture over the pasta and toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and garnish with fresh parsley.