Cook pasta according to package directions. For firmer pasta, cook 1-2 minutes less than the package instructions.
While the pasta cooks, toss the asparagus, tomatoes and garlic with the olive oil in a large heavy bottomed skillet (I prefer cast iron). Cook covered over medium high heat until the asparagus is bright green, about 4 minutes.
Taste test the tomatoes. If the tomatoes are a little tough still, mix in a TBS of water (I used the pasta cooking liquid).
Mix together the egg, parmesan, salt and pepper. Set aside.
When the pasta is done cooking, drain and DO NOT RINSE. Toss Pasta immediately back into the pot and stir in the egg mixture. Stir until it becomes thick and creamy. This hot pasta will cook the egg. Mix in the asparagus mixture and divide among 2 plates.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asparagus-sun-dried-tomato-carbonara/