Cheesy Scrambled Eggs with Veggies and Toast

I'm a big fan of eggs for lunch. Combine that with an urge to be better at eating vegetables, and an insatiable hunger after a (lousy) 10.5 mile run, and you have this meal. If you can, get the toast crispy enough so you can eat it like an open-faced sandwich (which I suppose it is), without a fork.

1/2 a bunch or so asparagus, quartered
A little white onion, chopped
Olive oil
3 eggs, beaten with dill
1/2 a small tomato, chopped and salted
Shredded cheese, to taste

Saute the asparagus and onion in olive oil over medium/medium-high until both have softened. Pour beaten egg into pan and slowly shift the mixture around, letting the egg turn and cook on all sides. Pour in the tomatoes, and mix them in in the same fashion. Near the end, add the cheese and stir gently to incorporate as it melts. Serve over toast.