Asparagus Salad With Eggs & Herbs

5 tsp olive oil
1 clove garlic, minced
1 1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme
12 asparagus spears, trimmed
2 large eggs
2 Tbs minced fresh chives or 1 Tbs dried minced chives
1/2 tsp lemon juice
2 cups arugula
1 head Belgian endive, leaves separated
1/4 cup shaved Parmesan cheese

1) Mix oil, garlic and 1/2 the thyme in small bowl.
2) Heat 2 tsp garlic oil in skillet over medium-high heat. Add asparagus, cover, and cook 3 minutes, or until tender. Transfer to plate.
3) Fry eggs in 1 tsp garlic oil in skillet over medium heat. Sprinkle with 1 Tbs chives.
4) Whisk lemon juice into remaining garlic oil; season with salt and pepper, and toss with arugula and endive in large bowl.
5) Divide greens between 2 plates; top with 6 asparagus spears and 1 egg each. Sprinkle with remaining chives and thyme. Garnish with Parmesan cheese.

Review: This was yummy, despite the initial weirdness. It's odd to have a fried egg on top of my salad, and having it fried with garlic and topped with chives. And, I'd recommend chopping the asparagus to make it easier to eat. :)