A sheet pan supper that lets bright asparagus be the star: spears roasted with butter and garlic until they're tender and caramelized at the edges, then finished with a pair of soft eggs that catch the heat and become creamy. This shelf holds one thing, so the eggs and aromatics do the work.

Serves 2. 20 minutes, 10 at the stove.

About 240 calories a serving, 7 g protein, 3 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 bunch handpicked asparagus spears, 3 tablespoons butter, 2 cloves garlic, to taste salt, to taste pepper, 2 eggs.

1. Heat the oven to 425°F [220°C]. Trim the woody ends from the asparagus spears by snapping each one where it bends naturally, then spread them on a sheet pan. Mince 2 cloves garlic and scatter over the asparagus with 3 tablespoons butter cut into small pieces. Toss to coat, then spread in a single layer. Season with salt and pepper.
2. Roast for 10 minutes until the asparagus is bright green and the tips begin to brown, stirring once halfway through.10 min
3. Remove the pan from the oven and push the asparagus toward the sides, creating two small wells in the center. Crack 2 eggs into the wells and return to the oven for 4 minutes until the whites are set but the yolks still jiggle when you shake the pan.4 min
4. Serve directly from the pan, or slide onto plates and drizzle any pan juices over the top.

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Note Swap the eggs for grilled bread rubbed with garlic and olive oil if you prefer. Leftovers keep two days in the fridge and are fine cold or reheated in a low oven. Serve with a crisp white wine or good bread to catch the butter.