Shrimp, Asparagus And Eggs In Spicy Tomato Sauce

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1/2 pound asparagus

2 tablespoons extra-virgin olive oil

1/2 pound large shrimp, shelled and deveined

Salt and freshly ground pepper

1 small onion, thinly sliced

1/4 cup torn basil leaves

3 garlic cloves, minced

Pinch of crushed red pepper

1 cup tomato sauce

1 cup water

4 large eggs

1 ounce ricotta salata (3 tablespoons), grated

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