Pasta with asparagus and egg

I got this recipe out of Martha Stewarts Everyday food April 2011 issue. I just thought it looked simple and elegant. As well as something a little different, vegetarian.

Salt and pepper
1/2 lb linguine (I only had angel hair)
1 large bunch asparagus
3 T butter
1/4 C Parmesan cheese
2 eggs

Cook pasta according to package, adding the asparagus in the last minute of cooking. Drain and return pasta and asparagus to pot with butter and parmesan. Toss until coated and add a little pasta water to create a thin sauce. Meanwhile, in a large straight sided skillet, heat 2 in water over medium until a few bubbles rise to the top. To poach the eggs crack each egg into a small bowl and gently pour into skillet. Cook until whites are set, about 4 minutes. Be careful, I overcooked mine and didn't have much a runny egg. With a slotted spoon, transfer eggs on top of pasta. Sprinkle with parmesan if desired.