This recipe is from the cookbook, True Tuscan.

Asparagus with Eggs
Occhio di Bue (Bull’s Eye)
Serves 4 to 6

Salt
2 pounds asparagus
2 Tablespoons extra virgin olive oil
6 eggs
Freshly ground black pepper
1/4 cup grated Parmesan cheese
1 teaspoon balsamic vinegar
3/4 Tablespoon grated lemon zest

Preheat the oven to 425 degrees F.

Prepare a large bowl of salted ice water.

Bring a pot of well salted water to a boil. Snap the tough ends off the asparagus, add the asparagus to the pot, and blanch for 3 to 4 minutes. Remove to the bowl of salted ice water for 1 to 2 minutes, then drain. Slice each spear in half lengthwise and reserve.

Coat two 12-inch nonstick ovenproof pans with 1 Tablespoon of the olive oil each. Place half of the spears in each pan. Crack 3 of the eggs over each pan of spears, season with salt and pepper, and place the pans in the oven. Cook for a few minutes until the whites of the eggs are set, then sprinkle each pan with 2 Tablespoons of the grated Parmesan.

Return the pans to the oven for another 1 to 2 minutes, until the cheese has melted. When ready, the whites should be set but the yolks still runny.

Drizzle the spears with the balsamic vinegar, sprinkle with the grated lemon zest. and serve immediately.