makes two servings
2 oz whole-wheat spaghetti
1 large bunch asparagus, rinsed, ends snapped off, and cut diagonally into 2" pieces
3 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 cage-free eggs
fine sea salt
freshly ground black pepper
1. Bring a large pot of water to a boil.
2. Season generously with salt.
3. Add in the pasta and cook according to the manufacturer's instructions.
4. During the last minute of cooking, add in the asparagus.
5. After cooking, reserve one cup of the pasta water, then drain off the rest. Return the pasta and asparagus to the cooking pot.
6. Stir in the butter and Parmesan. Add in reserved pasta water as needed to create a thin sauce.
7. While the pasta is cooking, poach two eggs. We used an egg-poacher contraption.
8. To serve, add the pasta to two plates and top each with a poached egg. Season with salt and pepper to taste.