1/2 c. butter
1 med. onion, chopped
1 sm. green pepper, finely chopped
1 lg. clove garlic, minced
1 lb. fresh asparagus, sliced into 1/2 inch pieces
1/2 lb. fresh mushrooms, sliced
6 oz. cauliflower, sliced into sm. flowerets
1 med. zucchini, sliced into 2-inch pieces
1 sm. carrot, sliced into 1/2 inch pieces
1 c. whipping cream
1/2 c. chicken stock
2 tsp. dried basil
1 tsp. paprika
1/2 tsp. seasoned salt
2 egg yolks
1 c. uncooked peas, frozen or fresh
4 slices crisply cooked bacon, crumbled
3 green onions, finely chopped
1 c. freshly grated Parmesan cheese
1 lb. fettucini or thin spaghetti, cooked

Melt butter; cook onion, green pepper and garlic at medium heat for 3 minutes. Add asparagus, mushrooms, cauliflower, zucchini, and carrots; stir fry until vegetables are tender but still firm. Add whipping cream, chicken stock and spices; allow to boil gently for 2 minutes.

Beat egg yolks in a small bowl; add a little of the sauce to the egg yolks and blend thoroughly. Return mixture to the pan and stir until sauce thickens. Add peas, bacon, and green onions; cook 1 minute. Finally stir in the Parmesan cheese and serve over warm pasta.

NOTE: Canned white asparagus can be substituted if no fresh asparagus is available. Add the canned asparagus when adding the peas. Other vegetables may be slightly varied according to the season. Chopped black olives and tomato chunks can also be added.