Pasta With Asparagus and Fried Eggs

• 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

1. 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.
2. Transfer asparagus with a slotted spoon to a towel and pat dry; add the pasta to the water and cook according to package directions.
3. 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.
4. 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.
5. 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.
6. As you cut into the egg and gently stir the mixture, it will coat the pasta and asparagus.

salt, fresh ground pepper, extra virgin olive oil, eggs, pasta, pecorino cheese, breadcrumbs

Taken from www.food.com/recipe/pasta-with-asparagus-and-fried-eggs-99540 (may not work)