Pasta con Asparagus

Cut the asparagus into lengths, about 5 cm long. If the stalks are thick, cut them in half or quarter them. Leave the tips intact. Heat the butter in a large, deep skillet and add the asparagus pieces. Season to taste with salt and pepper. Cook for 4 - 5 minutes, or until tender and lightly browned. Transfer the asparagus to a plate and set aside.

Add the oil and garlic to the same pan used for the asparagus. Cook until lightly browned. Add the tomatoes, parsley, and basil. Season to tatste with salt and pepper. Cook, stirring, for about 10 minutes.

Meanwhile, cook the penne in salted boiling water for about 8 - 10 minutes or until al dente. 

Just before the pasta is done, turn off the heat under the tomatoes and add the eggs, stirring vigorously so that they blend without curdling. Do not boil the sauce after the eggs have been added. (If you are nervous about curdling the eggs, you may stir a ladleful of the hot tomato sauce into the eggs and then whisk the mixture back into the pan.) Add the asparagus to the tomato sauce and stir to blend.

Drain the pasta. Add the tomato sauce and asparagus, and toss with half the parmesan cheese. Sprinkle with the remaining cheese and serve piping hot.