Whole Wheat Spaghetti, Fried Egg, and Asparagus Supper

So easy, I can't even justify writing a recipe for it! I made this up for supper one night last year when I had just a few asparagus spears on hand and wanted a quick meal. I've already made it several times this year.

Here are the easy instructions for this 15 minute meal: Prepare the whole wheat spaghetti according to package directions...roast the asparagus, rubbed with a bit of olive oil, on a foil lined baking tray, in a 425 degree oven for 10 minutes or until lightly browned on the edges... fry the egg over easy (do this last--just before you want to serve the meal so the egg is hot when you put it on the pile of spaghetti and asparagus)...put the drained spaghetti on the plate, drizzle the spaghetti with about a tablespoon of your best olive oil, top with the asparagus, fried egg, and season with plenty of crunchy salt and freshly ground black pepper. Serve immediately. When you cut through the egg, the runny yolk will "sauce" the spaghetti. I am not generally a runny yolk person but somehow this one works for me. 

My husband says a few strips of local bacon on top of the egg would make it even better...he's got a point there.