Cook pasta in water with 1 teaspoon of salt until al dente.
Heat oil in a large skillet over medium-high heat. Add asparagus and sauté about 3 minutes.
Add garlic and crushed red pepper, cooking for another minute.
Reduce heat to medium and add all tomatoes; cook for 6 minutes or until grape tomatoes are tender. Stir gently to avoid crushing the tomatoes.
Whisk egg with ½ cup Parmesan cheese, salt, and pepper.
Drain pasta and toss hot, cooked pasta with egg mixture.
Add tomato mixture, tossing gently until sauce thickens. Serve in shallow bowls and sprinkle each serving with chopped fresh basil and Parmesan cheese.
To prepare asparagus, rinse it under running water, then hold it with both hands and snap off the tough end. Hold the stalk so that the hand on the tip end is closer to the center of the stalk and the hand on the cut end is close to the end of the stalk. Bring your hands down and toward each other, and the stalk will snap just where it starts to get tough at the end.
The heat from adding the egg mixture to the hot pasta will cook the egg, thickening it into a light, creamy sauce.
Parmesan garnish not included in nutritional data.