Cook pasta al dente. Add asparagus to the pot when pasta is about half way done. Drain and bring pasta and asparagus back to the pot, Set aside for a few minutes.
In a medium bowl, whisk eggs and heavy cream together and mix in the cheese and some salt.
While pasta is about half way done, preheat a large skillet over medium heat.
Add chopped bacon and cook for a few minutes, until bacon fat starts to cook down.
Add sliced onions, minced garlic and sun-dried tomatoes. Saute until onion is translucent.
Add pasta and asparagus and mix well. Salt to taste.
Add half of vegetable broth and heat through.
Take skillet off heat and start adding egg mixture right away. Stir pasta quick and constant as you are adding the egg mixture until starts to thicken and becomes creamy.Mix in remaining broth and keep stirring until all smooth.
Serve right away. Top with more grated Parmigiano if desired.