Turn oven on to low broil and make sure the oven rack is 4-6 inches from the burner.
In a small 6 inch oven proof pan (I love my cast iron!), place the fat of your choice and put into the oven to melt and preheat while you gather your next ingredients.
When your fat is melted and warm, swirl it about, then place your asparagus in the pan.
Toss to coat the spears evenly, then push them off to one side.
Crack your eggs in and any additional toppings of choice.
Squeeze a generous amount of lemon juice over the asparagus, then add your sea salt to taste.
Broil (with the oven door open!) for about 2-3 minutes. How long you cook will depend on the size of your egg and the thickness of your spears. WATCH IT CAREFULLY AT 2 MINUTES, it goes from perfect to over done quickly! I like my egg molten, so I am usually around the 2 1/2 minute mark, just under.