1. Cut asparagus into 5cm long and then half cut if it is very thick. Chop parsley and basil. Break up the egg and yolk. Boil a large pot of water for pasta
2. Melt the butter in the pot (the vegetable oil I use), stir fry asparagus, salt and pepper for 4-5 minutes, and take out when they are cooked or slightly brown
3. Put the hot oil into the sliced garlic in the pot. When the garlic turns golden brown, take it out and throw it away. Put the tomatoes, basil, parsley, some salt and pepper into the pot. Heat it for 8-9 minutes. Stir it up from time to time and don't burn it. At this time, put salt in the previously boiled water and cook pasta. Never overcook
4. Turn off the tomato pot before the pasta is ready. Slowly pour in the broken eggs and stir the tomatoes and eggs. It should be noted here that after pouring in the eggs, they must not be boiled again, or they will become egg flowers or tomato scrambled eggs --
5. Put the asparagus in the tomato egg juice, mix well, then pour in the cooked pasta and 20g parmesan cheese, mix well. If you think it's too dry here, you can add a little water to cook pasta. Finally, add the remaining parmesan cheese and eat it while it's hot~
TIPS ：
1. Canned tomatoes are used in the original recipe. I used the peeled fresh tomatoes. I wasted some juice when I cut them. When I burned them, I found that the tomato juice might not be enough. So when you cut tomatoes, you have to keep the juice~
2. It's said above. After pouring in the egg juice, it must not be boiled, otherwise it will become egg flower or tomato scrambled egg