2 bagels, cut horizontally into 2 or 3 slices
1 lb. asparagus, tough ends chopped off, stems peeled
4 Tablespoons unsalted butter or margarine
8 large eggs, room temperature, slightly beaten
Salt and black pepper to taste
1 Tablespoon red onion, minced
Melt some of the butter over very low heat in a nonstick pan or iron skillet. Add eggs and stir often for 15 to 20 minutes. Add slivers of remaining of butter occasionally. Season with salt and pepper.
Meanwhile, in another skillet, melt butter and stir fry asparagus spears until just fork tender (about five minutes).
Toast bagel disks in oven or toaster.
Arrange asparagus spears on plate, spoon eggs over the top and serve with toasted bagels.