Asparagus, Turkey or Chicken Sausage and Egg Pasta

Ingredients
Salt and pepper
1 pound tagliatelle or fettuccine pasta ( I use Brown Rice or Gluten Free Pasta)
1 pound thin asparagus, cut into 2-inch pieces on an angle
1/4 cup Extra Virgin Olive Oil
1/4 pound Turkey or Chicken Sausage and chop into 1/4 inch pieces
4 cloves garlic, finely chopped
1/2 cup dry white wine (I substitute the wine with lemon juice)
3 egg yolks, beaten
Freshly grated Parmigiano-Reggiano cheese, I use Cream Cheese instead.
2 tablespoons chopped fresh thyme, about 2 palmfuls
1 tablespoon grated lemon peel

Preparation
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium heat. Add the chicken or turkey sausage and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine or Lemon Juice and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.
In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the sausage mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigorously to thicken the sauce, 1 to 2 minutes.