Craig Claiborne's Pasta Con Asparagi

Caveats- 1-make sure asparagus are tender before removing from pan.2- All cooking is done once eggs are added, only simmer or the sauce gets too thick. 3 -in the picture the tomatoes are obviously grated, not put through a sieve.

1 ½ pounds fresh asparagus

3 tablespoons butter

1 pinch salt and freshly ground pepper

2 ½ tablespoons olive oil

2 cloves garlic

2 cups canned Italian plum tomatoes, put through a sieve or grated coarsely

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh basil

¾ pound penne, rigatoni, or other tubular pasta

2 eggs, plus one yolk, beaten well with a fork

½ cup grated parmesan

Note: Ingredients may have been altered from the original.

Directions at food52.com

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