Asparagus and Turkey Carbonara

I have bought some fresh farm eggs from the store to make cookies but didn't get to use them all, so I thought of making carbonara. Making carbonara is so easy, it gives you the creamy kind of texture, but in a healthier way. Also, it is nice to finish the cooked frozen turkey meat from Thanksgiving that sitting in my freezer. You can use chicken instead of turkey in this recipe.


Ingredients
* 8 ounces uncooked whole wheat spaghetti
* 2 cups (1-inch) slices asparagus (about 3/4 pound)
* 2 eggs
* 1/2 cup skim milk
* 2 teaspoons olive oil
* 1/2 cup chopped onion
* 1/4 cup dry white wine
* 2 cups chopped skinless, boneless turkey meat
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 3 tablespoons finely chopped fresh flat-leaf parsley
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


Preparation
1) Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

2) Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add white wine; cook 1 minute. Add pasta; stir to combine. Remove from heat; stir in milk mixture, turkey, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, and pepper. Serve immediately.