Cut off the base of the asparagus as these can dry out.
Cut the pancetta in half across the middle, so you end up with 16 pieces,
Wrap each asparagus in a slice of pancetta, then place onto the hot griddle and cook for 5 minutes. The asparagus should be tender and the pancetta crisp. Turn occasionally.
Put a frying pan over a medium heat and add a little oil.
When the oil is hot, add the eggs and fry gently until cooked.
Whilst the eggs are frying, toast the bread, butter and cut into soldiers. Distribute amongst the plates.
Remove the eggs from the pan and keep warm in the oven on a low heat until assembly.
When everything is ready, place the asparagus, fried eggs and soldiers on the plates and dig in.