First, rinse the asparagus and trim off the hard ends.

Bring a large pot of water to a boil, salt, and boil the asparagus for 8-9 minutes, until easily pierced with a fork. Remove and immediately transfer the asparagus to a bowl filled with ice water {this will keep them pretty and bright green}.

Add more water to the pot as needed, and bring it to a boil again. Salt the water a little bit more, and cook the spaghetti very al-dente according to package directions.

Meanwhile, in a large saute pan or wok, heat up the olive oil with the sliced garlic and garlic power over medium-low heat.

When the pasta is cooked {save the pasta water}, immediately transfer it to the saute pan with the oil, and mix until pasta is evenly coated. Turn the heat up to medium-high. Add in the asparagus, and cook for 2-3 minutes, adding a few tablespoons of the pasta water if it gets too dry.

When everything is heated through, remove from heat, and stir in the Parmesan cheese.

Cook eggs as desired, and serve pasta with asparagus topped with the egg, additional Parmesan, and freshly cracked black pepper.