Steam asparagus for 2-3 minutes in a medium/large pot using a steam basket.
Remove asparagus to a plate.
Melt ghee or butter and avocado oil over medium-high heat in a medium skillet. Place splatter guard on top to keep your cooktop clean!
Once the pan is nice and hot, but not smoking, add eggs to the skillet one by one. Make sure there is enough space between them so they don't run together.
Let the eggs cook for 1-2 minutes until the white is almost completely cooked through and the edges look crispy.
Carefully flip the eggs using a thin spatula.
Allow them to cook for another 30 seconds, then slide them off the skillet directly onto your plate.