Pasta and asparagus with alfredo sauce

This recipe has a few more steps than I typically like to deal with on a week night after many hours at the office, BUT, it's delicious and well worth the effort. I'm a huge fan of alfredo sauce, so I make mine "lite" by using a butter substitute and skim milk. That way I can eat two bowls full instead of just one.

Ingredients:
1/2 lb. of pasta of your choice (about half a box)
1/2 a bunch of asparagus, washed and ends removed
2 tbsp. butter (I use SmartBalance)
1/2 sweet onion, chopped
1 clove of garlic, sliced
2 eggs
1/2 cup skim milk (I use skim)
1 cup grated Parmesan cheese
Salt and pepper to taste

Bring a large pot of water to a rolling boil, then add the pasta. While the water is heating, steam the asparagus over low heat, just until bright green so the asparagus still has a bit of snap to it. Chop the asparagus into about 1" pieces. In a large, deep pan over low heat gently melt the butter, once the butter has completely melted add the onion and garlic. The onion should just become translucent, you don't want them to brown, so you may want to push them to the edge of the pan. In a small bowl beat the eggs and milk together. Pour the Parmesan into the egg mixture and mix. Pour the egg mixture into the pan with the butter. Allow the sauce to warm over low heat, stirring occasionally, until the cheese is completely melted. Season with salt and pepper. If the sauce is too thick, use the cooking water from the pasta to thin the sauce. Once the pasta is finished cooking, toss gently with the sauce and asparagus. Serve!

*I recommend tasting the sauce before adding any salt, depending on the Parmesan you use, the sauce may not need any additional salt.