This recipe makes 4 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||6 g|
- Portion size: 4
If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).
- 12 oz 12ozspaghetti
- 1 lb 1lbasparagus spearasparagus spears, trimmed
- 2 tbsp 2tbspolive oil
- 1 1small onion, thinly sliced
- 1 1clove garliccloves of garlic, minced
- 2 2eggeggs
- 3/4 cup 3/4cupfinely shredded Asiago cheese
- 1/4 cup 1/4cupmilk
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 cup 1cupcherry tomatocherry tomatoes, quartered
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.
Meanwhile, 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.
Additional information :
Source : Canadian Living Special Issue: Pasta by the Season 2004