Spaghetti with Asparagus and Fried Egg

     I amazed myself yesterday by making Spaghetti with Asparagus and Fried Egg for dinner.  What amazed me was having the stamina to prepare dinner. 
     It was an absolutely glorious day (for a change) and all of my plans were set aside and replaced with a 25-mile bike ride around the lakes of Minneapolis -- stopping for a nice little lunch along the way.  I'm sure most bikers wouldn't blink at riding 25-miles, but the distance I rode yesterday was a bit more than I usually attempt.  On most rides I limit myself to around 15-miles -- three times a week. I imagined crashing on the sofa from exhaustion when I returned home, but I actually felt good!  And even though I probably consumed a whole loaf of bread during my late afternoon lunch, I was hungry for dinner.
     I made this pasta dish about a week ago and liked it enough to make it a second time for dinner last night.  But then again, I like anything with an egg on top!

                      An alfresco dinner last night as the sun was beginning to set

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        Spaghetti with Asparagus and Fried Egg

                                  adapted recipe from the Chicago Tribune

Serves 2
• 1 pound asparagus, ends trimmed and cut diagonally into 1-inch pieces
• Kosher or sea salt
• Freshly ground pepper
• 4 tablespoons extra-virgin olive oil, plus additional if needed
• 2 eggs
• 8 ounces spaghetti
• Parmigiano-Reggiano, shaved or grated
* Freshly toasted bread crumbs

1.  Bring a large pan of salted water to a boil and add the asparagus.  Cook until the pieces are almost tender, about 1 minute.
2.  Remove the asparagus from the boiling water and wrap in a large dish towel; set aside.  Add the pasta to the boiling water and cook to package directions.
3.  In a large skillet (cast iron if you have one) heat 2 tablespoons of the olive oil and add the reserved asparagus.  Cook over medium heat for several minutes, stirring occasionally, until heated through and tender.  Season with salt and pepper.
4.  Transfer the asparagus to a large bowl and add the drained pasta.  Drizzle with more olive oil and toss.  Add more salt and pepper if needed.
5.  Heat a small skillet over low heat; drizzle with some olive oil and add the eggs. Cook until set, but the yolks are still runny.  Season with salt and pepper.
6.  Plate the asparagus and pasta, sprinkle with toasted bread crumbs, Parmigiano-Reggiano, and top with the fried egg.
            
                                                       bon appetit!

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