Asparagus Carbonara



12 oz spaghetti
1 lb asparagus spears , trimmed
2 tbsp olive oil
1 small onion , thinly sliced
1 clove garlic, minced
2 eggs
3/4 cup finely shredded Asiago cheese
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 cup cherry tomatoes , quartered

1. In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 3/4 cup of the cooking liquid.
2. Meanwhile, cut asparagus diagonally into 1/2-inch lengths; set aside. In skillet, heat oil over medium-high heat; cook onion and garlic until slightly softened, about 1 minute. Add asparagus; cook, stirring occasionally, until tender-crisp, about 2 minutes. Remove from heat.
3. Meanwhile, in small bowl, whisk together eggs, 1/2 cup of the cheese, milk, salt and pepper. Add to pasta along with tomatoes and asparagus; toss to coat, adding as much of the cooking liquid as desired to make sauce creamy. To serve, sprinkle with remaining cheese.

Makes: 4 servings.

By The Canadian Living Test Kitchen .