Brown Rice Pasta, Asparagus, And Eggs

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8 ounces brown rice spaghetti

1 pound asparagus, trimmed and cut into 2-inch pieces

1 tablespoon unsalted butter

4 large eggs, beaten

1 15-ounce can chickpeas, rinsed

1/4 cup grated Parmesan

1/4 cup chopped fresh flat-leaf parsley

2 tablespoon olive oil

kosher salt and black pepper

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