Trim the asparagus by snapping off the tough ends. Wash pat dry, leaving them a bit damp. Place on an oven tray and drizzle with olive oil, and use your hands to make sure they are covered. Sprinkle with salt and place in preheated oven. Cook until tender, about 10 minutes. I don’t really like mine browned for this recipe, but to remain green.
Remove from oven, but leave on the warm tray while you prepare the eggs.
Place the butter in a medium frying pan and place over medium/high heat.
Crack the eggs into the pan. Season the eggs with salt and pepper and cook until the whites are set but the yolk is still runny. Using a spoon, spoon the hot butter over the whites to speed up their cooking.
Divide the asparagus onto two plates, and then, using a spatula, gently place the eggs on top. Pour the extra butter from the pan over the asparagus, letting it run onto the plate. Sprinkle generously with the grated parmigiano.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2021/04/asparagus-bismarck/