2. Carefully break the eggs into a bowl without breaking the yolks. Heat a 12-inch nonstick skillet over moderate heat. Add the remaining butter or oil and swirl to coat. Add the eggs, gently nudging the yolks so they are evenly spaced in the pan; sprinkle with salt and pepper. Reduce the heat, cover, and cook until the white are set but the yolks are still runny. When the eggs are done, separate them with a spatula.
3. Arrange some of the asparagus on each of 4 dinner plates. Sprinkle each serving with some cheese and place an egg on top. Spoon some of the remaining cheese over each egg. Serve at once.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.