Melt some of the butter in a non-stick fry pan and break the eggs directly into the pan. Use a spatula to scramble the eggs and add flakesalt and pepper to taste. Boil the asparagus in water until they have softened slightly.

Melt the remaining butter in another pan and add pancetta. Cook pancetta until it has become slightly crispy. Place asparagus and pancetta on top of the scrambled eggs and enjoy.