Asparagus and Cherry Tomato Carbonera

1 lb asparagus
1 pint cherry tomatoes
Olive oil
Salt and pepper
Fettuccine
Bacon or pancetta cut into 1 in pieces
2 cloves chopped garlic
2 eggs
1/2 cup shredded Parmesan
Freshly cracked pepper
Salt
Parsley, chopped

1. Preheat oven to 400 degrees. Toss asparagus and tomatoes in oil, salt and pepper. Roast on prepared baking sheet until caramelized, about 20 minutes.

2. Cook pasta

3. Cook bacon and our off all but a T of grease, add the garlic, cook for 30 seconds, and turn off heat.

4. Mix egg, cheese, pepper, salt, and parsley in a bowl.

5. Drain pasta and reserve a cup of pasta water.

6. Mix pasta, egg mixture, asparagus and tomatoes into the bacon and garlic pan, adding reserved pasta water until desired texture.