In a large skillet, warm 1 tablespoon of ghee over medium heat.

Sauté the asparagus until it softens (about 3–5 minutes). Set aside.

Add the rest of the ghee, and crack the eggs into a skillet. Fry to the desired doneness. (About 1 minute for over-easy, 2–3 minutes for medium, and 4–5 minutes for a completely cooked yolk.)

Turn the egg halfway through. Be careful not to break the yolk.

Season with salt and pepper, and serve warm.