ciabatta rolls or 1 ciabatta loaf, cut in half crosswise
thin slices country-style ham (6 ounces)
sliced white cheddar cheese
In small bowl combine mayonnaise, apricot preserves and curry powder. Set aside.
Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over asparagus to cover. Let stand for 10 to 12 minutes or until crisp-tender. Drain.
For fried eggs, in a large skillet melt butter over medium heat. Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. If desired, turn eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).
Toast bread. Spread mayo-curry mixture on roll bottoms. Top with cheese, ham, asparagus spears and fried eggs. Add roll tops. (If using ciabatta loaf, cut loaf to make 4 sandwiches).