3/4 lb linguine, spaghetti, or fettuccine
1 lb thin asparagus, sliced in half lengthwise
4 tablespoons butter
4 green onions, thinly sliced
1/4-1/2 cup shredded Parmesan cheese, plus more for serving
4 large eggs
coarse salt & freshly ground black pepper
1. Heat a large pot of salted water to boiling. Add the pasta and cook until al dente. Use tongs to remove the pasta to a colander and return the water-filled pot to the stove. Bring it back to a high simmer, add the asparagus, and cook until al dente, 3-5 minutes (be careful, don't over cook it). Reserve 1/4 cup of the cooking liquid, and drain the asparagus over the pasta. Drain well but don't rinse. Return the pasta and asparagus to the cooking pot. Add 2-3 tablespoons of the reserved cooking water, the butter, green onion, and Parmesan cheese, and toss gently.
2. Heat a medium non-stick skillet over medium heat and spray with non-stick spray. Cook the eggs over-easy, sprinkling with salt, pepper, and smoked paprika to taste before flipping them over.
3. To serve, divide the pasta & asparagus between 4 large bowls or plates, and top each with 1 egg and extra Parmesan cheese.
Makes 4 servings.