Pasta With Asparagus And Fried Eggs

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The eggs make sort of an 'instant sauce' when placed on top of the pasta and asparagus. A quick, easy dinner for two from the chicago tribune's good eating section.

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Steps

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Heat a large saucepan of salted water to a boil.

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Add the asparagus and cook just until bright green but not quite tender , about 1 minute.

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Transfer asparagus with a slotted spoon to a towel and pat dry.

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Add the pasta to the water and cook according to package directions.

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Heat 2 tablespoons of the oil until hot but not smoking in a large skillet over medium-high heat.

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Add the asparagus and cook , stirring occasionally , until just tender , about 2-7 minutes.

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Transfer the asparagus and oil to a large bowl.

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Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat.

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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.

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Drain the pasta.

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Add pasta to the asparagus.

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Add salt and pepper to taste and toss to coat.

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Divide the mixture between 2 plates and place 1 egg on top of each.

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Sprinkle with cheese and / or bread crumbs.

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As you cut into the egg and gently stir.

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Ingredients

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