Asparagus Alla Carbonara

• 1 pound asparagus, woody ends trimmed
• 1.5 tablespoons extra virgin olive oil
• kosher salt and freshly ground black pepper
• 8 ounces guanciale (or pancetta, or bacon) diced small
• 4 large farm eggs, beaten
• 1 cup grated parmigiano reggiano
• more freshly ground black pepper

1. Preheat the oven to 425 degrees. Put trimmed asparagus on a parchment paper-lined baking sheet and toss with the oil to coat. Spread asparagus out in a single layer and season with salt and pepper. Roast for 15-20 minutes, or until tender but still a lovely green.
2. Meanwhile, heat the guanciale in a large skillet over medium-low heat. Cook until most of the fat has been rendered and the guanciale is just starting to become crispy. Drain off all but about 1 tablespoon of the pork fat, and set the pan aside to cool off for a minute, while you wait for the asparagus to come out of the oven (also, the skillet shouldn't be too hot when you add the beaten eggs or they'll scramble).
3. When the asparagus has finished roasting, use tongs to transfer it to the skillet with the guanciale. Then add the beaten eggs and cheese to the skillet and toss together quickly. Crack some more black pepper over the top and serve. Hooray!

extra virgin olive oil, kosher salt, bacon, eggs, parmigiano reggiano, ground black pepper

Taken from food52.com/recipes/4016-asparagus-alla-carbonara (may not work)