grilled asparagus with polenta, pancetta, and fried eggs

This is a variation on one of our standard dinner favorites.  Heat a grill pan over high heat and coat it with cooking spray.  Also coat trimmed asparagus spears with cooking spray and cook in the hot grill pan about 7 minutes or until charred, turning occasionally.  Season with salt and pepper and keep warm on a baking sheet in a low oven.  Add slices of refrigerated store bought polenta to the hot grill pan (coat the polenta slices with cooking spray first) and cook about 2 minutes per side, until grill marks appear.  Add polenta to pan with asparagus and keep warm.  At this point we sprinkle fresh grated Parmesan over both the asparagus and the polenta slices.  Now heat a nonstick skillet over medium-high heat.  Add chopped pancetta to this pan and saute 2 minutes or until it begins to brown, add some sliced onion, crushed red pepper flakes, and thinly sliced garlic; saute 6 minutes or until onion is lightly browned.  Add onion mixture to pan with polenta and asparagus; keep warm.  Return skillet to medium-high heat.  Add a tiny bit of butter; swirl to coat.  Fry eggs to your degree of preferred doneness in it.  Divide polenta, asparagus, and onion mixture amongst plates; top each with an egg and sprinkle with salt and pepper; drizzle with olive oil.