Ingredients:
2 lbs fresh green asparagus
2 tablespoons butter
4 eggs ( at room temp, important)
1/4 cup finely shredded cheese ( your favorite flavor)
Directions:
Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.
Cook the asparagus tips for 7 minutes in boiling salted water and then drain. Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.
Bring some water to a boil in another saucepan and put in the eggs. Boil for 5 minutes, refresh under running water. Shell the eggs.
Divide the asparagus tips between 4 plates. Sprinkle with shredded cheese and place an eggs in the center of each plate. Serve immediately.
To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.