To make the egg pasta:

Step 1

In a small bowl, whisk eggs with a pinch of salt and black pepper. Set aside.

Step 2

Heat a 12-inch skillet over medium and add 1 tablespoon of butter. Once butter has melted, pour in about 1/3 of the egg mixture and swirl if needed to create a thin layer of egg on the bottom of the pan. Let cook undisturbed for about 2 minutes, or until cooked through. Run a thin spatula under the cooked egg to release it from the pan, then flip and cook second side for about 1 minute. Transfer to a large cutting board.

Step 3

Return pan to the heat, add 1 tablespoon of butter, and repeat step 2. Repeat a third time, using up the remaining egg mixture.

Step 4

Using a sharp knife, cut each of the three egg rounds on your cutting board into 1/2-inch thick ribbons that mimic the look of pasta. Reserve until ready to serve.

To make the asparagus:

Step 1

Preheat oven 400F. Trim the woody ends of the asparagus and transfer to a sheet pan in a thin layer. Add cherry tomatoes to the same pan and drizzle over enough olive oil (about 3 tablespoons) to coat the vegetables. Season with salt and pepper, then roast vegetables until the tomatoes blister and asparagus is caramelized. Remove pan from oven and set aside.

Step 2

In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute. Add in egg pasta and vegetables (along with any olive oil left in the sheet pan) and toss to combine.

Step 3

Gently divide the egg pasta and vegetables between two plates and top with grated Parmesan and basil. Finish with black pepper and serve immediately.