Preheat the oven to 200°C (400°F).

Place the asparagus on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and black pepper.

Roast the asparagus in the oven for 8-10 minutes, until tender but still slightly crisp.

Meanwhile, bring a pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs, then transfer to a bowl of ice water to cool.

Once the asparagus is roasted, arrange it on plates. Peel the eggs and place them on top of the asparagus.

Drizzle with the remaining 1 tbsp of olive oil and garnish with fresh herbs if desired. Serve immediately.