Pasta with Asparagus and Scrambled Eggs

In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.

Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.

In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.