Instructions

Chop the asparagus into bite size pieces, discarding any tough stems. Set aside.

Bring a pot of water to boil, add salt and pasta.

While the pasta is cooking place the butter and olive oil in a pan large enough to hold the drained pasta later. Add the onion, and let soften for a few minutes. Add the asparagus, salt and pepper and stir. Add a ladle full of the pasta cooking water to help the asparagus cook.

In the meantime beat the eggs and cheese together in a small bowl, until creamy. Add freshly ground black pepper.

When the pasta is al dente, drain, reserving 1 cup of pasta water. Add the drained pasta to the pan with the asparagus, along with the water. Stir over heat to finish cooking the pasta.

Take off heat (this is important so the eggs don't scramble) and add the cheese egg mixture, stirring well to combine. It should become creamy.

NOTE: This recipe contains raw eggs, so if you have issues with this then the recipe probably isn't for you.