Ingredients:
1 lb asparagus, ends trimmed,cut on the diagonal into 1-inch pieces
salt
fresh ground pepper
4 tablespoons extra virgin olive oil
2 eggs
8 ounces pasta or 8 ounces spaghetti or 8 ounces linguine
shaved or grated pecorino cheese
freshly toasted breadcrumbs
Directions:
Heat a large saucepan of salted water to a boil; add the asparagus and cook just until bright green but not quite tender, about 1 minute.
Transfer asparagus with a slotted spoon to a towel and pat dry; add the pasta to the water and cook according to package directions.
Heat 2 tablespoons of the oil until hot but not smoking in a large skillet over medium-high heat; add the asparagus and cook, stirring occasionally, until just tender, about 2-7 minutes; transfer the asparagus and oil to a large bowl.
Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat; crack the eggs into the skillet and cook, without turning, just until the whites are barely firm and the yolks are still runny, about 2-3 minutes.
Drain the pasta; add pasta to the asparagus; add salt and pepper to taste and toss to coat; divide the mixture between 2 plates and place 1 egg on top of each; sprinkle with cheese and/or bread crumbs.
As you cut into the egg and gently stir the mixture, it will coat the pasta and asparagus.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.