1 Rinse asparagus and drain. Trim the woody ends and peel lower third of spears if desired.
2 Heat the olive oil in a large non-stick pan. Add asparagus and cook for about 10 minutes over medium heat, turning occasionally. Season with salt and sugar.
3 Meanwhile, whisk eggs together with ajwar and salt to taste in a small bowl.
4 Heat a small non-stick skillet, pour in the egg mixture and cook over low heat for 3-5 minutes, pushing the egg mixture with a spatula from the outside edge to the center.
5 Slice chicken breast into strips, about 1 cm (approximately 1/2 inch) wide. Season asparagus with salt and pepper. Serve with scrambled eggs and chicken.