8oz whole wheat penne pasta
2tsp olive oil
1 pint grape tomatoes
1lb asparagus, ends removed, cut into 3rds
3 cloves garlic, minced
Sea salt and cracked pepper to taste
1/2 cup Asiago, Parmesan, Romano cheese mixed
1 large egg
Several fresh basil leaves, torn

8 oz whole wheat penne pasta 2 tsp olive oil 1 pint grape tomatoes 1 lb asparagus, ends removed, cut into 3rds 3 cloves garlic, minced 1/2 cup Asiago, Parmesan, Romano cheese mixed 1 large egg

Cook pasta in salted boiling water as per instructions.
While pasta is cooking, hear olive oil in skillet over medium heat. Add tomatoes and stir occasionally for 5-6 mins. Add asparagus and cook for 2 mins, stir occasionally. Add minced garlic and season with sea salt and cracked pepper to taste, stirring constantly for 1 minute. Remove from heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.