1 teaspoon olive oil 1/2 lb thin asparagus, trimmed and cut into 3-inch pieces (about 2 cups) 2 large shallot, sliced 1/8 teaspoon sea salt 1/4 teaspoon fresh ground black pepper, divided, plus additional to taste 2 cloves garlic, chopped 2 (3oz) links all-natural, cooked chicken sausage, diced 2 large eggs 1/2 cup grated Parmesan cheese, divided 8 oz whole-wheat spaghetti

Bring a large pot of water to a boil. Meanwhile, in a large nonstick skillet on medium-high, heat oil. Add asparagus, shallots, salt and 1/8 teaspoon pepper and saute for about 4 minutes, stirring frequently, until lightly browned. Add 1/3 cup water and cook for 3-4 minutes more, until asparagus is crisp-tender and liquid evaporates. Reduce heat to low, add garlic and cook, stirring constantly, until garlic has softened, about 30 seconds. Transfer to a medium bowl.
Increase heat to medium and add sausage to skillet. Cook for about 3 minutes, stirring frequently, until lightly browned and heated through. Add to bowl with asparagus.
In a small bowl, whisk eggs. Stir in 1/4 cup cheese and 1/8 teaspoon pepper; set aside. to boiling water, add pasta and cook al dente according to package directions. Drain and return pasta to pot, off of the heat. Immediately add egg mixture to hot pasta and stir vigorously until thickened and creamy, about 1 minute. Add asparagus mixture and stir to combine. Season with additional pepper. Divide among serving bowls, top with remaining 1/4 cup cheese, dividing evenly.