8 oz. uncooked angel hair pasta
2 1/2 c. (1-inch) sliced asparagus (about 1 lb.)
1 Tbsp. butter or stick margarine
1/2 c. chopped green onions
1 1/2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3/4 c. fat-free milk
2 large eggs
1 Tbsp. chopped, fresh or dried dill
1/4 tsp. salt
1/8 tsp. ground nutmeg

Cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add onions and rind; saut 1 minute. Add lemon juice; cook 1 minute or until liquid almost evaporates. Combine milk and eggs in small bowl; whisk well. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 3 minutes until milk mixture is slightly thick. Stir in dill, salt and nutmeg. Serve right away.