Heat olive oil in large skillet over medium heat, and put a large pot of water on to boil.
2
Saute diced onion and garlic until golden brown. Meanwhile, cut zucchini and summer squash into quarter inch rounds, and aspargus stalks into 2 inch pieces.
3
Add zucchini to pan with onions and saute until lightly colored and beginning to become tender. Then add evaporated milk, salt and pepper, and parsley.
4
Reduce heat to low and let simmer until sauce begins to thicken.
5
While pasta is cooking, separate 3 egg yolks from the whites and beat lightly. (I like to save the whites in a jar for omelettes).
6
About 1 - 2 minutes before pasta is done, add aspargus to water. Then drain (reserve 1 cup of cooking water) and return to warm pot.
7
Mix in sauce and vegetables. Right before serving, mix in egg yolks, while stirring vigorously until pasta is completely coated.
