Creamy Eggs and Asparagus

Method

1. Clean the asparagus by snapping off the tough, fibrous bottom part. Reserve the trimmings for soup (optional).
2. Place the asparagus in a pan with just a finger's breadth of water. Add a pinch of salt, cover, and bring to a boil.
3. Once boiling, cook covered for 5 minutes (6 minutes if thicker).
4. Remove the asparagus and set aside on a plate. Keep the heat on and continue boiling the remaining water until it is almost completely evaporated and concentrated.
5. Lower the heat, add a knob of butter, and spread it over the pan surface until melted.
6. Return the asparagus to the pan, arranging them evenly. Sauté them in the butter over high heat, keeping the tips aligned.
7. Crack two eggs over the asparagus, placing them in the center. Cover immediately and lower the heat to low.
8. Optionally, spoon a little of the concentrated asparagus liquid over the egg whites (not the yolk). Cook until the whites are set but the yolk remains soft.
9. Turn off the heat, sprinkle grated Parmesan over the eggs, cover, and let rest for 25–26 seconds.
10. Plate the eggs and asparagus, optionally add pepper, and serve immediately.