This is a New York Times recipe, a great way of combining the special (asparagus) with the mundane (eggs). It really is very simple and surprisingly, very delicious. The recipe calls for cheese, which should work wonders. Of course I don’t like cheese in my pasta so there.
Timing is important, so all the ingredients are ready at the same time.
put water to boil and cook spaghetti
in a frying pan heat olive oil and add 2 cloves of garlic, crush the garlic to infuse the flavour into the oil
when garlic is beginning to brown, remove and toss in chopped asparagus, fry quickly
drain pasta, reserve a little cooking water
toss asparagus with pasta and the reserved liquid
crack an egg into the frying pan and fry quickly until the whites are just set
plate pasta and put egg on top
when ready to eat break the egg, allowing the yolk to run into the warm pasta which will cook the egg