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Asparagus -- Bring a large pot of salted water up to a medium boil.
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Add the pasta to the water and cook according to package directions.
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The last 2-3 minutes, add the asparagus.
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They will not take long.
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You want them crisp tender.
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Once the pasta and asparagus is done, drain well (but reserve 1 cup of the pasta water), add the turkey, and return to the pot, cover and set to the side off the heat to keep it warm.
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While the pasta cooked, start the onions and your sauce.
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Mushrooms, Onions & Garlic -- In a very large saute pan, heat the oil to medium low and add in the mushrooms, garlic and shallots (you can also use a small onion).
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Saute, but don't let it get brown.
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It only takes a a few minutes to get tender.
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While that cooks, make the sauce.
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Sauce -- In a small bowl add the eggs (room temp) and whisk well until light and fluffy and a nice light color.
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Then add in the milk (also room temp), parsley, nutmeg, red pepper flakes, salt and pepper.
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Again, mix well to combine.
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NOTE: the reason for the room temp, is you don't want to add cold sauce to warm pasta.
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Pasta -- Once the mushroom and onion mix is tender add to the warm pasta, asparagus and turkey and toss well.
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Then add in the sauce and toss.
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You can add a little extra pasta water if necessary.
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Serve -- Top with ricotta and extra parmesan.
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Now this is personal preference.
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I like to take a couple of heaping tablespoons of ricotta and toss and then garnish with the parmesan, but it is really up to you.
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I have a couple of friends that like the ricotta on the side.
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I hope you like this lighter version of a classic ENJOY!
