Scrambled Eggs with Bacon and Asparagus on Toast
Rinse asparagus, snap off ends and peel the lower third of each stalk. Cook asparagus in boiling salted water, about 10 minutes. Rinse and drain well. Cut bacon in half lengthwise and fry until crisp in a dry frying pan. Remove from pan.
Whisk egg with 1 tablespoon water. In frying pan, cook eggs in hot, melted butter, stirring, until scrambled. Season with salt and pepper.
Divide scrambled eggs, asparagus and bacon among bread slices. Top with cheese slices and broil, watching carefully, until cheese is melted and lightly browned.