Boil the spaghetti until al dente, around 10 minutes.

Meanwhile, melt the butter in a frying pan and add the asparagus. Cook over a fairly low heat for a few minutes, stirring regularly. Then add the garlic and cook for a little longer, until the asparagus is just tender but still has a bit of bite to it. Season with salt and black pepper.

While the asparagus is cooking, you can prepare the pesto. In a mini food processor, blitz together the pine nuts, basil, spinach and parmesan (depending on the size of the cup, you might need to add one handful of spinach at a time), and then add the olive oil. Blitz again, and adjust the consistency according to your preference (add a few extra nuts to thicken it up, or a dash more oil if you would like it to be thinner. In order to coat the pasta properly, it should be on the thin side).

When the pasta is ready, drain it and add the asparagus mixture and the pesto. Place over a very low heat, stirring constantly, to warm through the pesto. During this time, you can fry your eggs (I used the same frying pan as before to save on washing up).

When the pesto is hot, serve your spaghetti topped with the fried eggs.