4-8slicesof breaddepending on whether you are doing open-faced or regular sandwiches (I recommend brioche, but white or wheat would work too)
8slicescrisp-cooked bacon
kosher salt & fresh ground pepperto taste
Instructions
Place 4 spears of asparagus in a shallow bowl and cover with 1 cup of boiling water. Cover with pan cover or foil and let stand for 12 minutes. Drain. Finely chop asparagus and set aside.
Scoop out avocado, place in a small bowl and mash with lime juice. Stir in chopped asparagus and set aside.
Preheat oven to 400 degrees. Place remaining asparagus on baking sheet and spray well with olive oil cooking spray. Toss well to coat and then sprinkle with salt and pepper. Toss again and roast for 8-12 minutes (depending on thickness) until crisp tender and slightly browned.
While asparagus is roasting, melt butter in nonstick skillet over medium low heat. Add eggs and sprinkle with salt and butter. Cook eggs for approximately 6 minutes, or until whites are done and yolks begin to thicken. If desired, turn eggs to fully cook yolks.
Meanwhile toast bread, and spread with butter if desired. Then spread avocado-asparagus mixture on 4 slices of bread. Lightly sprinkle with salt. Layer bacon, egg, and a few spears of roasted asparagus. Top with remaining bread, if using. Enjoy!