There's sort of a deconstructed hollandaise kind of thing going on here, with the egg and lemon zest. It's a great combination with the asparagus. I also really enjoyed the first fresh parsley of the season, from the farmers market. The hardier herbs are starting to be more available now - mint, parsley, sage, etc.
1 14-inch pizza crust
1/2 cup tomato sauce
1/2 lb asparagus, tough ends snapped off, in 1/4-inch rounds
1/2 cup chopped fresh parsley
1 tsp lemon zest (or sprinkle lightly with lemon juice)
2-3 oz. shredded mozzarella
Preheat the oven to 450 degrees. Paint the crust lightly with olive oil, then spread the tomato sauce over it. Sprinkle with asparagus, parsley, and lemon zest, then the mozzarella. Bake for 10-12 minutes.
Remove pizza from oven and carefully crack the eggs over the top, evenly distributed. Even more carefully, put the pizza back back in the oven and bake for another 3-5 minutes, until the eggs are cooked; the yolks should still be quite gooey.