Asparagus is roasted for a few minutes and then topped with eggs and a sprinkling of Parmesan. Timing is everything with this recipe, but if you follow the suggested times you can get perfectly cooked egg whites and runny yolks to flavor the asparagus.
8 thick asparagus spears, cut on the diagonal into bite-sized pieces
4 eggs, room temperature
2 tsp. olive oil
salt and fresh-ground black pepper to taste
2 T Parmesan cheese