Scramble the Eggs 

In a mixing bowl, crack the three pasture-raised eggs. 

Whisk until well beaten.

Set aside.

Prepare the Onion

Chop the onion into medium-sized pieces and set aside. 

 Prepare the Asparagus

Trim the ends of the cleaned, dried asparagus. 

Place the asparagus in a large bowl and drizzle with olive oil. 

Rub the spears to be sure they are covered with the oil.

Season and massage the seasoning into the spears

Set aside. 

Sauté the garlic

Add olive oil to a medium hot skillet. 

Add the garlic. 

Sauté for 1 minute. 

Sauté the onion

Add the chopped onion, breaking it up, to the pan and sauté.  Add vinegar. 

Add a little oil to the center of the skillet. Add a little bit seasoning and sauté. 

Add the lamb, add the remaining seasoning and mix everything. 

Sautee the mixture

Continue to sauté the lamb and onion mixture until the edges of the lamb begin to crisp.

Place the lamb mixture in a bowl and set aside. 

Cook the Asparagus Spears:

In the same skillet, add more olive oil if needed.

Add the trimmed asparagus spears to the skillet. Cook for 5-7 minutes, or until the asparagus is tender-crisp. Remove from the skillet and set aside.

Serve

Arrange the asparagus & the lamb for on a platter for serving.

Scramble the Eggs and place on a plate.

Top the eggs with a few of the lamb pieces and be generous with the onions. 

Plate the asparagus on the side. 

Garnish with scallions or fresh herbs.