Wash the asparagus, cut off a third of the stem and tie in bunches. Boil in a deep saucepan of salted water, with the tips facing upwards, for 10 minutes or until they soften. Drain, being careful not to break them.
Preheat the oven to at 200˚C.
Butter an ovenproof dish and place the bread slices in it, one next to another. Mix half of the butter with the mustard and spread on top of the bread. Heat a little butter with olive oil and fry the eggs until not quite cooked.
On top of the bread place the MEVGAL Graviera Cheese slices and tomato slices. Season and sprinkle with the herbs. Top each piece of bread with one egg and two asparagus spears and drizzle on the rest of the butter. Season again and bake for 6–7 minutes, until the Graviera melts.