Roast pencil thin asparagus a 450°oven for approximately 15 to 20 minutes. Shave pecorino Romano and have thinly sliced rosemary ham ready. Olive oil fry eggs seasoning them with coarse ground pepper. Toast two slices of sourdough or multigrain bread.
Top toast with thin slices ham. Then top ham with the roasted asparagus; top with the fried eggs (making sure that the yolk are runny); top with pecorino shavings and then pour over the extra olive oil which you used to fry the eggs in.