Asparagus Carbonara

Asparagus Carbonara 150 Image by: Asparagus Carbonara 150 Author: Canadian Living

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).

  • Portion size 4 servings
  • Credits : Canadian Living Special Issue: Pasta by the Season 2004

Ingredients

  • 12 oz spaghetti
  • 1 lb asparagus spear trimmed
  • 2 tablespoons olive oil
  • 1 small onion thinly sliced
  • 1 clove garlic minced
  • 2 eggs
  • 3/4 cups finely shredded Asiago cheese
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cherry tomato quartered

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 658 mg
  • Protein 21 g
  • Calories 531.0
  • Total fat 18 g
  • Cholesterol 112 mg
  • Saturated fat 6 g
  • Total carbohydrate 72 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 115.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus Carbonara

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