Tomato and Asparagus "Carbonara"

• 3 quarts water
  


• 1 tablespoon extra-virgin olive oil
  


• 1 pound (1-inch) diagonally cut trimmed asparagus
  


• 3 garlic cloves, minced


• 1 pint cherry tomatoes, halved


• 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)


• 1/2 teaspoon kosher salt


• 1/2 teaspoon freshly ground black pepper


• 1 large egg


• 8 ounces uncooked penne pasta
  


• 1/4 cup fresh basil leaves

1. 1. Bring 3 quarts water to a boil in a Dutch oven.
2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. 3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
4. 4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.
5. 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

http://www.myrecipes.com/recipe/tomato-asparagus-carbonara-50400000122948/