2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste

Wash asparagus.

If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.

Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.

Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).

Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.

Meanwhile, in a skillet, sauté the eggs in a small amount of butter, one at a time. Keep warm.

When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.

Serve each portion of asparagus topped with one of the eggs.

Serves 6.

Submitted by: CM