Lemon Scented Fusilli With Spring Asparagus

• 2 cloves garlic, minced
• 2 1/2 ounces grana padano
• 1 1/2 ounces pecorino
• 2 tablespoons olive oil
• 7 ounces whole wheat fusilli
• 9 ounces asparagus, cut on the diagonal into 1 inch pieces
• Splash vinegar
• 3-4 eggs
• salt and pepper, to taste

1. Combine garlic, cheeses, lemon juice, and olive oil in a bowl.
2. Bring a large pot of salted water to boil. Add pasta and cook as directed. 4 minutes before the pasta is done, add the asparagus and bring to a boil again. In another pan, bring some water to a simmer and add vinegar.
3. Drain pasta and asparagus, reserving about a 1/3 cup of the cooking water. Return pasta and asparagus to pan and add the cheese mixture and half the cooking water. Add salt and pepper to taste. Stir and add more water if needed. Keep warm.
4. Poach eggs in the separate pan until whites are just set. Divide pasta among shallow bowls and place an egg on top.

garlic, padano, pecorino, olive oil, whole wheat fusilli, vinegar, eggs, salt

Taken from food52.com/recipes/17738-lemon-scented-fusilli-with-spring-asparagus (may not work)