Drain the cooked asparagus and chop into 1 to 2 " chunks. When pasta is cooked, drain, reserving a half a cup of the starchy water. Combine pasta with asparagus chunks, add 3 tablespoons of butter, a drizzle of heavy cream, 2/3 cup of grated pecorino and parmesan cheeses mixed together, and 1 tablespoon each of chopped fresh sage and rosemary. Stir well over low heat to combine for a minute or two, adding a splash of pasta water back to the pan to moisten, as needed. There's nothing more to this!
Serve immediately with a garnish of fresh torn basil leaves, and extra grated cheese if you wish. A glass of cold, dry white wine pairs perfectly with this dish, if you're of age.