Half a bunch of asparagus becomes dinner when you roast it till it chars, then crown it with fried eggs on buttered toast. This is the weeknight dinner that uses up stragglers from the crisper and takes as long as the oven preheats.

Serves 2. 20 minutes, 10 at the stove.

About 320 calories a serving, 8 g protein, 15 g carbohydrate, 25 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat the oven to 425°F [220°C]. Trim the tough ends from the asparagus, toss the spears with 2 tablespoons of oil, salt, and pepper, spread them on a sheet, and roast until the tips blacken and the stalks are tender, about 12 minutes.12 min
2. While the asparagus roasts, toast 2 slices of bread until golden, then butter them and set them on your plates.
3. Set a skillet over medium-high heat, add 1 tablespoon of butter, and when it froths crack 2 eggs into it. Cook until the whites set but the yolks run, about 3 minutes.3 min
4. Pile the hot asparagus on the toast, top with the fried eggs, finish with salt and pepper, and serve at once.

Note Swap the bread for cold rice or polenta if you have it. Leftovers keep two days in the fridge but are best eaten fresh. Serve with a green salad or hot sauce on the side.

Six asparagus spears demand a simple treatment, quick enough for a weeknight. This is a bare pantry dinner dressed up with garlic and butter to make something that feels like care.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 18 g protein, 77 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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Note You can swap in any short pasta for the shape here. Leftovers keep covered in the fridge for two days; reheat gently with a splash of water. Serve with grated cheese if you have it, or with a wedge of lemon for brightness.

A thin spear of asparagus calls for a delicate treatment: sliced thin and folded into buttered noodles where it softens just enough to matter. Brown butter carries the whole dish on a weeknight when there is almost nothing in the fridge.

Serves 2. 15 minutes, 10 at the stove.

About 480 calories a serving, 12 g protein, 66 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil. Cut the asparagus spear lengthwise into four thin ribbons, then cut those ribbons into 2-inch lengths. Add 6 oz pasta to the boiling water and stir; cook until just tender.10 min
2. While the pasta cooks, melt 3 tablespoons butter in a small pan over medium heat, stirring now and then until the milk solids darken to nutty brown, about 4 minutes. Mince 1 clove garlic and add it to the brown butter, then turn off the heat.4 min
3. Drain the pasta, reserving 1/4 cup of the cooking water. Toss the hot pasta with the asparagus pieces and brown butter, adding a splash of the cooking water to loosen it if needed. Season with salt and pepper and divide between two bowls.

Note Swap the single spear for a small handful of tender greens or fresh herbs if the asparagus wilts. Leftovers keep two days cold, though the butter will congeal. Serve with a wedge of lemon, crusty bread, and a simple salad if hunger calls for more.