Penne gratin with asparagus alla carbonara

Lately, I've putting together meals without plans for posting and then when they are ready, I can't help it: I take the camera out and start clicking. Others can't help it and start eating...

Recipe by Gray Apron
time: 20 minutes

 ingredients 
1/2 lb (250 g) pasta penne
1 lb (500 g) green asparagus, hard ends broken off
3 medium tomatoes
2 Tablespoons (30 g) butter, diced small
small handful grated Parmesan
2 eggs, roughly whisked with a pinch of salt and pepper
salt, pepper to taste

 instructions 
Preheat oven to 3 on broil (on a scale 1 to 5 in my oven, top grill function). Butter (with extra butter) a ceramic baking dish. Cut asparagus in sticks resembling penne. Place tomatoes in hot water for 1 minute. Peel them, cut in wedges, remove seeds.

Prepare a large bowl of ice water. In a large pot of boiling salted water, cook asparagus pieces for 2 minutes. Using a slotted spoon, transfer the vegetable into the bowl of cold water for 10 seconds. Now, cook pasta in asparagus cooking water.

Place pasta, asparagus, tomatoes, butter, cheese in the baking dish. Mix all up. Pour eggs on top.  Set the dish in the hot oven (in the top part) for 5-7 minutes. Remove from the heat. Mix it all up again, adjust seasoning and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• this is my first carbonara ever, because I couldn't have imagined eating pasta and eggs together;
• eggs and asparagus on the other hand - I have;
• it turns out, pasta, asparagus and eggs came together in a very satisfying way!
• I've seen enough on Italian TV about carbonara to make it without looking for a recipe (not bragging);
• because there is no standard recipe, so they said;
• the important point is not to allow eggs to set and separate on the pasta, which in Italian would be called a "disastro";
• I pour eggs be on top of the dish; some eggs got cooked more (on top), some less;
• after I mixed all up, done and undone eggs, plus Parmesan and butter, coated pasta and asparagus with a thin layer of rich tastes.