Bacon & Eggs over Asparagus

Breakfast of leftover ingredients that I had to either use up or throw out.  I liked it, but it made a mess in the baking sheet.  I would suggest using foil in the pan so that you don't wreck your pan.   Also, one of my egg yolks broke when I tried to center it on the asparagus which made me sad.  Points off for presentation.

Bacon & Eggs over Asparagus
from Light & Delish Magazine
235 calories/serving

Ingredients per serving:
2 slices bacon
6-8 asparagus spears
fresh chopped thyme leaves
salt
pepper
2 large eggs
chopped fresh parsley leaves

Directions:
Preheat oven to 425º.  Arrange bacon on a rimmed baking sheet and roast about 8 minutes until browned and crisp.  Transfer bacon strips to a paper towel; set aside.  Drain and discard excess bacon fat, leaving just a thin film of fat.

Add the asparagus to the pan and roll in the bacon fat. Arrange in a tight single layer.  Sprinkle thyme leaves and ground black pepper on asparagus.  Roast about 8 minutes until asparagus are tender.

Carefully crack eggs, without breaking yolks, directly onto the asparagus spears.  Carefully return to oven and roast 5-6 minutes until whites are just set.  Sprinkle with a little salt and pepper and parsley.  To serve, use a wide spatula to transfer to a plate and add the bacon.