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1
Preheat the oven to 400F.
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2
Snap off the woody ends of the asparagus.
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3
Arrange the spears on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.
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4
Toss with your hands to coat the asparagus evenly with oil and seasonings, then rearrange in a single layer with tips pointing in the same direction.
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5
Roast in the middle of the oven until tender, about 15 minutes.
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6
Heat 1 tablespoon olive oil in a small skillet over high heat.
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7
Add the onions and a pinch of salt.
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8
Cook, stirring to prevent browning, until wilted, about 2 minutes.
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9
Set aside.
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10
About 1 minute before the asparagus is done, heat the remaining 3 tablespoons olive oil in a small nonstick skillet over high heat.
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11
When the oil is hot, crack an egg into a small bowl, then slide the egg into the hot oil.
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12
The egg white will immediately puff and sputter, so be careful.
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13
After about 30 seconds, remove the pan from the heat and spoon the hot oil over the egg to firm the white and film the yolk.
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14
Season with salt and pepper.
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15
Divide the hot asparagus among 4 warm plates.
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16
Top one of the portions with the fried egg, lifting it out of the oil with a slotted spatula.
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17
Return the skillet to high heat and repeat with the remaining eggs; you should not need additional oil.
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18
Garnish each portion with some of the sauteed onions and Parmesan, dividing them evenly.
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19
Serve immediately.
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20
Enjoy with Cakebread Cellars Sauvignon Blanc or another young and brisk white wine.
