First time making this recipe and, wow, was it great! It has been a long time since we have used cheese in a dish so that alone made this dinner seem really indulgent. The recipe is on the NYTimes Cooking site which, unfortunately, is only available by subscription. I do see that there are lots of other recipes for asparagus carbonara on the internet and you might try one of those while asparagus makes its seasonal less-expensive appearance. Our recipe was vegetarian as in no pork products so a little healthier. And use Italian pecorino rather than parmesan cheese. Sheep’s milk cheese is tangier. Now, what to do with the rest of that block of cheese!?