Blanch asparagus for 2-3 minutes, then cut into small pieces. Slice scallions. Shred remaining veggies then squeeze between paper towels to remove excess moisture.
Beat together egg, flour, buttermilk, breadcrumbs and seasonings. Toss veggies in batter. Form into pancakes about 2-3 inches in diameter.
In a large skillet melt butter and olive oil. Pan fry pancakes until golden brown on each side. Transfer to baking sheet and hold in warm oven while preparing eggs.
Fry eggs in skillet and serve on top of veggie pancakes. Garnish with fresh cilantro or parsley.
Notes
Veggie pancakes can be made with the stars in your veggie drawer. Buttermilk can be replaced with whole milk.