In a large non-stick skillet over high heat, brown the bacon. Drain on paper towels.
In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture is thick and creamy. Season with salt and keep the carbonara sauce warm.
In a pot of salted boiling water, cook the asparagus al dente. Drain and pat dry.
Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with Parmesan, if desired. Season with pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.