Start by snapping the tips of the asparagus to 4-5 cm length, until no more snapping.
Wash and let dry the cut pieces.
Put in a small bowl the eggs and whisk them lightly.
4.Put a large sauce pan on high heat and when hot drizzle the oil. After a minute add the asparagus and toss frequently for about 5 minutes. Add the water and bring to a boil, simmer and let all the water evaporate, about 5 minutes. Add the lemon juice and stir for another minute
Toss the eggs, add the salt and pepper, stir, lower the fire to low/medium and cover the pan cooking until the eggs have almost cooked, about 3 minutes. Uncover, stir for another minute and serve.