1. Cook the pasta according to the package directions, adding the asparagus for the last 3 minutes of cooking time. Drain and return both to the pot.
2. Meanwhile, heat the butter in a medium nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes.
3. Add the eggs to the pasta along with the chickpeas, Parmesan, parsley, oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
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