Bring a pot of water to a boil. Halve the cherry tomatoes by covering a container lid then holding a second inverted lid gently but firmly on top. Cut between the two lids with a sharp chef's knife. If you have never done this before you will be amazed and impress your family and friends.
Heat the olive oil in a large saucepan. Add the tomatoes and simmer, stirring occasionally, for a couple minutes. Add the garlic and crushed chilies and simmer another minute. Add the wine and asparagus.
Simmer for about five minutes intil the asparagus is crunchy tender. Mix in the chopped herbs. Season to taste.
Meanwhile, cook the pasta, drain, then toss with the sauce. Garnish with whole leaves of the herbs. Great with salad and a crusty bread.