Asparagus: rinse and break off woody white ends (not needed). Place the stalks in a steamer basket and steam for 6 minutes, flush with cold water to stop the cooking process. Cut lengthwise into 2 parts and if needed, cut crosswise into smaller pieces.
Place lettuce or arugula in salad bowls, add peeled, sliced and lemon juice-splashed avocado. Add asparagus, chopped onion and chives, season with salt, pepper and drizzle with extra virgin olive oil mixed with 1/2 tablespoon lemon juice.
Prepare soft-boiled eggs. Pour about 1 liter of water into a pot and bring to a boil, adding 1-2 teaspoons wine vinegar or lemon juice (optional) and a pinch of salt. Set to moderate heat. Crack an egg into a small bowl and gently pour it into the boiling water (stir the water first to create a whirlpool). Simmer for about a minute, remove with a slotted spoon and check if the white is fully set while the yolk remains runny. You can cook both eggs at the same time in one pot.
Place an egg on the salad, season with salt and pepper and sprinkle with grated Parmesan. If needed, drizzle with additional olive oil. Serve with bread, you can gently toss the salad before eating.
