Preparation:

Heat oven to 400 degrees F.
 
In a large skillet with a tight fitting lid,  pour 1 inch of water; add salt.  Bring to a boil; add the asparagus; cover and cook until tender, about 4 to 5 minutes. Drain.

Lightly grease an 11- inch oval casserole or oven proof dish with 1 tablespoon olive oil. Arrange half the asparagus with tips touching one end of the dish, the other half touching the opposite end.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. When sizzling, break eggs into the skillet; cook until the undersides of the whites are just set, about 2 minutes.

Transfer eggs to the top of the asparagus in the casserole leaving the tips of the asparagus exposed.  Drizzle with emaining olive oil; season with salt and pepper to taste.  Sprinkle the cheese over all; place casserole in oven and bake until the whites are fully set and the cheese is melted, about 5 minutes. Spoon the eggs onto serving plates along with asparagus.  Serve at once.

Per Serving: 230 Calories (70.4% from fat); 18g Fat (5g Sat, 10g Mono, 2g Poly); 12g Protein, 5g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 524mg Sodium.  Food Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.