Ingredients
- 12 oz (375 g) spaghetti
- 1 lb (500 g) asparagus, trimmed
- 2 tbsp (25 mL) olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 2 eggs
- 3/4 cup (175 mL) finely shredded Asiago cheese
- 1/4 cup (50 mL) milk
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) cherry tomatoes, quartered
Steps
- 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.
- Tip: When fresh asparagus is out of season, use broccoli florets and peeled stems, cut in 1/2-inch (1 cm) lengths, to make about 4 cups (1 L).
