Pre-heat the oven to 210C / 410F
Toss the asparagus in a little olive oil, put it on a baking tray and sprinkle some salt over it. Add to the top shelf of the oven once it's at the desired heat.
As soon as it's in, get your penne cooking in a saucepan of boiling water.
As soon as the pasta is simmering, start the wine reduction. Add the wine to your smallest saucepan, bring to a boil and then simmer uncovered over a low heat. Keep a close eye on it. You want the liquid to reduce, but not boil all the way down. Once there's about 2 Tblsps of liquid, take it off the heat.
If you've done all this in quick succession, all three elements will be ready at roughly the same time- about 10 minutes from now!
After 5 minutes, add the garlic to the asparagus and put it back in the oven until it starts to crisp.
In a large bowl, crack the eggs and whisk together with the extra virgin olive oil.
Once the pasta is cooked, drain and add to the bowl with the egg mixture. Stir it constantly, don't let it sit, or the egg may start to cook and harden.
Add the wine and cheese, stir through as the cheese melts.
Finally, add the roasted asparagus and mix through.
Serve in large bowls, topped with parsley, ground pepper and a little extra cheese.