Saute in olive oil circular sliced onions and sweet colorful baby bell peppers on low heat. Season lightly with sea salt and black pepper. When the onions are translucent crack two eggs over the veggies. When the eggs are almost done add a handful of arugula which will wilt quickly. Season lightly with sea salt and black pepper.
While the eggs are cooking in a separate pan put a half inch of water and bring to a boil. Add asparagus and cook for 2-3 minutes. They should be fork tender but even if they are a bit firm you can pull them out because they are so water dense and have absorbed so much heat they will continue to cook - mushy asparagus is horrible. Pat the asparagus dry with a paper towel. Drizzle with olive oil and season with sea salt.
Cut an avocado in half. Season with a squeeze of lemon juice and sea salt.
Plate it - Enjoy it!