Contributed by (Adapted from www.canadianliving.com)

n/a

Ingredients

12 oz Spaghetti
1 lb Asparagus spears, trimmed
2 Tbs Olive oil
1 small Onion, thinly sliced
1 clove Garlic, minced
2 eggs
3/4 C finely shredded Asiago cheese
1/4 C Milk
1/4 tsp Salt
1/4 tsp Pepper
1 C chopped Tomatoes

Instructions

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 (175 mL) of the cooking liquid. Meanwhile, cut asparagus diagonally into 1/2-inch (1 cm) 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.

In small bowl, whisk together eggs, 1/2 cup (125 mL) 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.

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