It couldn't be easier to make your own egg pasta at home, and despite its simplicity, it can be elevated to new heights. In this dish, ribbons of egg mingle with caramelized pencil thin asparagus and blistered roasted tomatoes, all complemented by olive oil, basil, Parmesan, and freshly ground black pepper for a sophisticated and nourishing dinner.

To make the egg pasta

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

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.
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.
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.