Grab a medium sized non-stick frying pan and turn the burner to medium heat

Add one tablespoon of extra virgin Spanish olive oil to the pan

Cut the asparagus into ¼ to ½ inch thick slices

Once the oil is hot add a pinch of sea salt to the pan and add the asparagus to the pan

Grab a medium sized bowl, crack the eggs and add them to the bowl, season with sea salt and mix together

Continue to stir the asparagus and season with sea salt as needed

After cooking the asparagus for about 8 minutes, add the cooked asparagus to the bowl with the beaten eggs

Mix the asparagus with the eggs

Re-heat the same pan with a low to medium heat and add about one tablespoon of extra virgin olive oil

Once the oil is hot, add the egg and asparagus mixture into the pan

One the mixture is in the pan, continue to lightly stir without stopping to make sure all the egg gets cooked

After about 2-3 minutes and the eggs are cooked, turn the fire off and transfer the eggs and asparagus to a plate

Sprinkle some freshly chopped parsley on top