Pasta Carbonara With Asparagus

• 2 1/2 cups (1-inch) diagonally sliced trimmed asparagus
• 6 tablespoons grated fresh Parmesan cheese, divided
• 1/4 cup skim milk
• 1/4 cup egg substitute
• 2 tablespoons chopped chives
• 1/4 teaspoon salt
• 8 ounces uncooked farfalle (bow tie pasta)
• 2 bacon slices
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• Freshly ground pepper
• Chopped chives (optional)

1. Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside.
2. Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.
3. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
4. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside. Add onion and garlic to bacon drippings in pan; saute 5 minutes or until tender. Remove from heat; stir in asparagus and bacon.
5. Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper; top with chives, if desired.

parmesan cheese, milk, egg substitute, chives, salt, pasta, bacon, onion, garlic, freshly ground pepper, chives

Taken from www.myrecipes.com/recipe/pasta-carbonara-with-asparagus (may not work)