::yummah::

I love pasta, so I am going to share yet another pasta recipe with you guys again.

I am totally drawing a blank as to what I should make for dinner tonight ~ either this recipe or just a salad with salmon and mashed potatoes.

This is from the Canadian Living website {surprise!}; maybe if I blog about this recipe I will finally decide what to make for dinner.

Or I will just go out for wings with the boyfriend and the boys. :)

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).

This recipe makes 4 servings.

Per serving; 531 calories.

Ingredients

12 oz (340 g) of spaghetti (or whatever pasta of your choice)

1lb (454 g) asparagus spears, trimmed

2 tbsp (25 mL) olive oil

1 small onion, thinly sliced

1 clove garlic, minced

2 eggs

3/4 (175 mL) cup finely shredded Asiago cheese

1/4 cup (50 mL) milk

1/4 (1 mL) salt

1/4 (1 mL) pepper
1 cup (250 mL) cherry tomatoes, quartered

Preparation

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.

-S.*

{Source: Canadian Living & Google Images}