In a 10 inch skillet, heat oil over medium heat. Cook asparagus in oil for 5 minutes, stirring occasionally to avoid burning or sticking to the pan. You will want the asparagus to be tender but still crisp and slightly charred. Remove the asparagus from the pan and set aside.
Using the same skillet, over medium-low heat, warm one jar of Classic Red. Next, carefully break the eggs, one at a time, over the sauce. Cover the skillet and let cook for 8 minutes for a soft yolk or 10 minutes for a firmer yolk.
Using a large shallow spoon, scoop up an egg and plenty of sauce and slide into a shallow bowl. Add the asparagus. Sprinkle with chopped herbs and season with salt and pepper. Use the bread to scoop it all up.
It’s time for the classic meatball parm sandwich. This satisfying meal works well for lunch or dinner. We’ll show you how to create your own meatballs but completely understand if you just want to buy some from your local market. Your choice!