pasta with asparagus and eggs

don't judge me... i made this for breakfast the other day. (i like pasta for breakfast from time to time).i have been training for the Rugged Maniac 5k so i have been running and weight lifting alot (so i have been craving carbs hardcore!) anyways, this would make a great light lunch (it did make an excellent breakfast!)

the original recipe called for a poached egg, but i have never had a poached egg and i'm not exactly sure that i want to (i have a thing about soft, runny eggs... it comes from my whole being a vegetarian for 10 years and being uber picky about the way they are cooked) so instead of a poached egg, i went with an egg cooked over-medium

pasta with asparagus and eggs
from http://www.skinnytaste.com/2011/03/asparagus-and-poached-eggs-over-pasta.html

8 oz uncooked linguini
2 bunches asparagus, tough ends removed, cut into bite size pieces (about 4 cups)
4 large eggs
 pepper to taste
2 tbsp freshly parmesan cheese

Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. Two minutes before pasta is done, add asparagus.

Make sure to reserve 1 cup pasta water before draining pasta and asparagus.

Meanwhile while pasta water is boiling, heat a small frying pan over medium heat. when heated, spray with cooking spray and crack an egg into pan. Cook for about two minutes (or until white and slightly firm on one side) flip over and cook for another minute or until its still got a runny yolk, but the egg whites are cooked completely. Remove from pan and set aside. Repeat with remaining eggs. (or if you are very talented you can do them all at once in a large pan... but im not that skilled lol)

Drain pasta then add back to pot along with some of the reserved pasta water. Divide pasta among four bowls, top with egg, grated cheese and pepper.

To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!