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1
Bring a pot of salted water to a boil and fill a large bowl with ice water.
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2
When the water comes to a boil add the asparagus spears.
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3
Boil the asparagus spears for 60-90 seconds, depending on their thickness.
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4
Remove them from the water with tongs and immediately transfer to the ice water.
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5
Let them cool down in the water for a few minutes, and then remove them and thinly slice them diagonally.
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6
Set aside.
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7
Heat the olive oil in a skillet over medium-high heat.
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8
Add the eggs along with a very small splash of water.
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9
Cover the skillet.
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10
Meanwhile, toast the bread using your preferred method.
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11
Check the eggs after a minute or so, and nestle the sliced asparagus into the whites of the eggs when they are just starting to set.
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12
Cover the skillet again and cook until the whites are completely set and the yolks are still runny.
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13
When the eggs are cooked to your liking, sprinkle a generous amount of sherry vinegar over the toasted bread.
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14
Top it with the egg and asparagus mixtureand dont fret if some of the asparagus pieces fall off!
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15
Sprinkle with flaky salt and freshly ground black pepper, and serve.
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16
Note:I used roughly one stalk of asparagus per toast, but you can adjust based on the size of the bread and the asparagus spears.
