This is actually pretty easy. Saute some butter in a deep pan. I use an All-Clad Weeknight Pan, but a wok would do just fine.
Start off boiling a pot of salted water and cooking the pasta to the package directions. Then, start the sauce.
Add the butter, olive oil, garlic, and sundried tomatoes to your deep pan. Use some of the olive oil from the jar as well. Add the cream. Stir and let it simmer on low. While you’re doing this, blanch the asparagus.
Once the pasta is done, drain and reserve 1 to 2 cups of the pasta water. Add the pasta to the sauce. Add the Pecorino cheese. A lot of it! And add kosher salt and freshly ground pepper to taste.
If the sauce is too thick, add some of the pasta water. Get it to the consistency that you like. Not too runny, and not too thick.
Toss in the asparagus and stir it all to coat.
Simmer it on low until the chicken is done.
Plate it and enjoy! It’s sooooooo good!