Place asparagus on a baking sheet and toss with olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Bake for about 15 to 20 minutes, or until bright green and crispy at the edges. Remove from oven and set aside.
Pour the balsamic vinegar into a small sauce pot and cook over low heat until reduced to half. Allow to cool. In a large bowl, combine the sliced strawberries, cooled balsamic vinegar, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to evenly coat.
Fry the eggs in a hot skillet with a bit of butter, and cook them the way you like it.
To assemble the salad: lay down the asparagus and top with balsamic strawberries, crumbled feta, toasted almonds and with the fried eggs. Enjoy!