First, bring a small pot of water to a boil.

While the water is boiling, open the eggs at 3/4 of the way and separate the yolks from the whites (I used a specific tool to open the eggs perfectly). Cut the guanciale into strips.

When the water is boiling, add the asparagus (about 5 minutes). Meanwhile, in another pan, cook the guanciale until it's nice and crispy, then drain it on a paper towel.

Once the asparagus is removed, salt them and add the eggshells to the water, letting them cook for at least 10 minutes (be careful as they will become more fragile).

While sterilizing the eggs, make the zabaglione in a double boiler, using the boiling water from the shells. In a metal or glass bowl, place the 4 yolks with a pinch of salt, whisk them, and add the butter. Mix with the whisk until the butter is well combined, then slowly add the white wine, continuing to mix until it thickens like a cream. I recommend a good white wine as it will provide all the flavor.

At this point, carefully remove the shells from the water and rinse them with cold water. Now, make the Pecorino fondue with about 1 1/2 tablespoons of cream (about 20 ml) and 1 1/2 tablespoons of Pecorino (about 20 grams) and a bit of black pepper (use equal parts based on how much you need), also in a double boiler.

Now, chop the guanciale with a knife and cut the asparagus stalks into pieces, keeping 6 small pieces for garnish.

Assemble 2 eggs with fondue at the bottom, zabaglione, and crispy guanciale on top, and the other 2 with asparagus pieces, zabaglione, a little guanciale, and place 3/2 pieces of asparagus sticking out. Serve on an egg carton or in a special container if you have one.