1. Make sure all of the ingredients for this recipe are prepared before you turn on the stove.

2. Melt the butter in a large skillet and add the asparagus pieces, salt and pepper. Cook for about 4 to 5 minutes, or until they are crisp and tender. Remove with a slotted spoon and reserve.

3. Add the garlic and oil to the pan and cook until the garlic is lightly browned all over. Discard the garlic. Then, pour in the tomatoes, parsley, basil, and more salt and pepper. Simmer for 10 minutes, stirring occasionally.

4. Meanwhile, bring a large pot of salted water to a boil. Cook the penne for 7 minutes, or until al dente.

5. Pour a little bit of the tomato sauce into the beaten egg yolks and whisk well to temper them. Then pour the egg yolk mixture into the tomatoes and whisk it well so the yolks don’t curdle. Then, drain the pasta and toss it into the tomato sauce, add the asparagus, cheese, and serve!