Asparagus Carbonara 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



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


  • Iron 21.0
  • Folate 115.0
  • Calcium 21.0
  • Vitamin A 15.0
  • Vitamin C 25.0
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Asparagus Carbonara