Truffled Spaghetti With Asparagus & Fried Eggs

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1 pound asparagus

12 ounces spaghettini

4 very fresh eggs

6 tablespoons unsalted butter

Salt and freshly ground pepper, to taste

Generous sprinkling of black truffle oil

Freshly grated Parmesan, Pecorino Romano or other grating cheese, to taste

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