In a large nonstick sauté pan, on medium-high heat, sauté onions until slightly browned in oil.

While that cooks, beat egg and cream until mixed thoroughly.

Lower heat to medium and pour cream mixture into onion, stirring constantly until it starts to thicken, about 4-6 minutes.

Add stock, pasta, asparagus and black pepper and continue to stir for an additional 3-4 minutes or until warmed throughout or hot.

Turn off heat and pour onto serving dish.

Top with scallions, bacon bits and cheese, and then serve.