Tested till perfect Asparagus Carbonara

Asparagus Carbonara

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).

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Pasta by the Season 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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 :

Nutritional Information Per serving: about

cal 531 pro 21g total fat 18g sat. fat 6g
carb 72g fibre 6g chol 112mg sodium 658mg

% RDI:

calcium 21 iron 21 vit A 15 vit C 25
folate 115
All rights reserved. TVA Group Inc. © 2015