Tomato and Asparagus "Carbonara

Ingredients

• 1 pound asparagus trimmed cut (1-inch)
• 0.5 teaspoon pepper black freshly ground
• 1 pint cherry tomatoes halved
• 1 large eggs 
• 0.3 cup basil fresh
• 3  garlic clove minced
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 cup pecorino cheese finely grated
• 8 ounces penne pasta uncooked
• 3 quarts water 

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Bring 3 quarts water to a boil in a Dutch oven.
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add asparagus; saut 3 1/2 minutes.
5. Add garlic; saut for 1 minute.
6. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
7. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
8. Add pasta to boiling water; cook 10 minutes or until al dente.
9. Drain and toss pasta immediately with egg mixture.
10. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls.
11. Sprinkle each serving with 1 tablespoon basil.
12. Serve immediately.
13. Wine Match: The bright, dry acidity of a sauvignon blanc will complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. --Gretchen Roberts