In a bowl whisk the eggs with the milk and salt.
Melt the butter in a saucepan. Add the egg mixture.
As the egg sets push toward centre. Continue until egg is just set.
Add cleaned trimmed asparagus to boiling salted water. Bring to the boil. Drain.
Brush two slices of thick ciabatta with olive oil. Grill on both sides until golden.
Pile the scrambled eggs on each slice of ciabatta. Place 2 asparagus spears on top of each and serve immediately.