Asparagus And Chicken Carbonara

This is a good recipe to make for a brunch.
The egg and cheese go well with the pasta.
And the asparagus just makes this great.

Ingredients:
8 ounces uncooked spaghetti
2 cups (1-inch) sliced asparagus (about 3/4 pound)
2 eggs
1/2 cup milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups cooked chopped chicken
1/2 cup freshly grated parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Directions:
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. In a bowl,
combine reserved cooking liquid, egg and milk, stirring.
Heat a large nonstick skillet over medium-high heat.
Add oil and onion; saute 2 minutes.
Add vermouth; cook 1 minute. Add pasta and
asparagus; stir to combine. Remove from heat;
stir in milk mixture, chicken and cheese.
Place pan over medium heat and cook for 4 minutes,
or until sauce is slightly thick, stirring frequently.
Remove from heat and stir in parsley, salt, pepper and bacon.