Preheat your oven to 400 F and line your baking sheet with parchment paper.
Slice the sweet potatoes thinly (about 1/4 inch thick)— I used about four for each plate.
Spread the sweet potato thins on your parchment, drizzle with olive oil, season with salt and pepper and bake for 15 minutes. Flip, and bake for another 5-10 minutes or until tender.
Using a mandolin or a sharp knife, slice the fennel and radishes thinly.
Heat olive oil in a pan and sauté the asparagus until cooked al dente. Remove from heat.
Fry two organic eggs over easy.
To plate: arrange four slices of sweet potato. Sprinkle on micro greens, radish slices and fennel. Add asparagus, eggs and additional micro greens. Season with salt and pepper and finish it off with a drizzle of olive oil. Enjoy!