Clean the Asparagus and cut them starting from the tip, stopping when you feel the change in consistency. Preparing the sauce: finely slice the red onion and place it in the pan; add Palacio de los Olivos extra virgin olive oil and turn up the heat. Cut the slice of cheek bacon into thin strips, place in the pan and leave to brown before adding a drop of wine. Add the asparagus, salt and some aromatic herbs: marjoram, parsley, oregano, chilli (... doses as preferred!) and cook for five minutes. Five! In the meantime, break the eggs, beat them a little, add sea salt and a pinch of chilli. When the asparagus is tender, pour the egg into the pan. Blend everything quickly with a spatula and immediately turn off the heat. Cooking will finish with the heat of the pan itself. Enjoy your meal!