Quick Polenta with Asparagus, Browned Butter Fried Eggs and Basil

Preheat the oven to 350 degrees, and bring 2 cups of water with a pinch of salt to a boil in a small pot. Slowly pour the polenta into the boiling water, whisking as you do so. Reduce the heat to low and simmer the polenta for about 5 minutes, whisking occasionally. Meanwhile, heat the oil in a medium saute pan and saute the asparagus until crisp tender, about 4 minutes with the lid on. The cooking time will depend on the thickness of your asparagus. Add the garlic and saute 1 minute more, then remove the asparagus and garlic from the pan. You will use the same pan for frying your eggs. While the polenta and asparagus are cooking, gently heat the crushed tomatoes. Season with red pepper flakes and black pepper, to taste. After everything is done cooking, spoon the polenta into two oven-safe bowls. Spoon the crushed tomatoes on top, followed by the asparagus and garlic, then the Parmesan. Place the bowls in the oven for a few minutes, until the cheese is melted and everything is hot. While your polenta bowls are in the oven, brown the butter in the saute pan. When your butter starts to turn golden, fry both eggs until they are cooked to your liking. Season with salt. Remove the polenta bowls from the oven, top each with a fried egg and sprinkle with basil. Serve with more red pepper flakes and black pepper, if you wish.