Fill a large pan with water. Add the pasta to cook for 9 - 12 minutes until it's al dente.
Heat a grill pan and while it's heating up brush the asparagus with a little olive oil and season with black pepper. Cook the asparagus for a few minutes, turning the spears regularly.
Add the garlic to the pan and cook for about a minute until it's crisp and golden.
Toss the capsicum and olives through the asparagus and remove from the heat.
Bring a small pan of water to the boil and add the eggs. Boil for three and a half minutes, then remove the eggs and drop them into a bowl of ice-cold water. When they are cool enough to handle carefully peel the shell.
Drain the pasta and toss the remaining olive oil and spring veggies through it. Serve in bowls with an egg on each plate, a sprinkle of parmesan and some cracked pepper.