1 lb. uncooked asparagus, trimmed, cut into bite-size pieces
12 oz. uncooked whole-wheat penne pasta
1 cup chopped fresh tomato
2 Tbsp. chopped parsley
1 1/2 tsp. balsamic vinegar
3 slices uncooked reduced-fat bacon, cut into small pieces
2 large eggs, beaten
1/2 tsp. table salt
1/4 tsp. black pepper
2 Tbsp. reduced-fat sour cream
1/2 cup grated Parmesan cheese
Fill a large pot with water; bring to a boil. Add asparagus and cook for 2 minutes. Remove asparagus with a slotted spoon. Immediately submerge in cold water to stop them from cooking. Drain cold water and set aside.
Cook pasta using the same boiling water. When pasta is done, drain, but reserve 1 cup of cooking water.
In a small bowl, combine tomatoes, parsley and vinegar. Season to taste.
Set a large skillet over medium heat. Cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leave bacon drippings in pan. Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
Add eggs, salt and pepper to pan. Toss well to coat. Stir in sour cream and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
Stir in tomato mixture and sprinkle with cheese. Gently toss and serve immediately. Yields about 1 1/2 cups per serving.