In a blender combine half of the watercress, the lemon juice, and 2 tablespoons of the oil and blend to make a smooth vinaigrette, adding a little more oil if needed to loosen the mixture. Season to taste with salt and pepper.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Place a perforated grill pan over indirect heat, close the lid, and preheat for 3 to 5 minutes.
In a small bowl toss the tomatoes with 1 tablespoon of the oil to coat them lightly. Spread the tomatoes on the preheated grill pan and grill over indirect medium heat, with the lid closed, until softened and slightly charred, about 10 minutes, turning occasionally. Return the tomatoes to the bowl and remove the grill pan from the grates.
In a small bowl toss the tomatoes with 1 tablespoon of the oil to coat them lightly. Spread the tomatoes on the preheated grill pan and grill over medium heat, with the lid closed, until softened and slightly charred, about 10 minutes, turning occasionally. Return the tomatoes to the bowl and remove the grill pan from the grates.
Place a cast-iron griddle over indirect heat, close the lid, and preheat for 3 to 5 minutes. Meanwhile, in a medium bowl drizzle the asparagus with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat.
Spread the asparagus on the preheated griddle, add the water (to create steam), and grill over indirect medium heatwith the lid closed, for 4 minutes, turning once halfway through grilling. Move the asparagus to one side of the griddle, lightly oil the open space, and crack the eggs onto the oiled surface. Fry until the whites are set and the yolks are still runny, about 4 minutes, or until cooked to your liking.
Spread the asparagus on the preheated griddle, add the water (to create steam), and grill over medium heatwith the lid closed, for 4 minutes, turning once halfway through grilling. Move the asparagus to one side of the griddle, lightly oil the open space, and crack the eggs onto the oiled surface. Fry until the whites are set and the yolks are still runny, about 4 minutes, or until cooked to your liking.
To serve, divide the asparagus and tomatoes between two plates and top each with a fried egg. Drizzle the vinaigrette over the top, dividing it evenly, and garnish with the remaining watercress.
