• Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9-in. or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon and set aside about a third for the topping. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low for 10-15 minutes or until eggs are nearly set. Preheat broiler; place skillet 6 in. from heat for 2 minutes or until lightly browned. Serve immediately.
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