Quick Spring Polenta with Asparagus, Browned Butter Fried Egg & Basil

1. Preheat oven to 350 degrees. 2. Bring 2 cups water with a pinch of salt to a boil in a small pot for the polenta. 3. 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. 4. 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. 5. Add the garlic to the asparagus and saute 1 minute more. 6. Remove the asparagus and garlic from the pan. You will use the same pan for frying your eggs. 7. While the polenta and asparagus are cooking, gently heat the crushed tomatoes. Season with red pepper flakes and black pepper to taste. 8. 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. 9. Place bowls in the oven for a few minutes, until the cheese is melted and everything is hot. 10. While your polenta bowls are in the oven, brown the butter in the saute pan. When the butter starts to turn golden, fry both eggs until they are cooked to your liking. 11. 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.