The addition of fried eggs and grated Parmesan turns asparagus into something special.

450 g/l lb fresh asparagus
65 g/2/2 oz/5 tbsp butter
4 eggs
60 ml/4 tbsp grated fresh Parmesan cheese
Salt and freshly ground black pepper
Serves 4
Cut off any woody ends from the asparagus. Peel the lower half of the spears by inserting a knife under the thick skin at the base and pulling up towards the tip. Wash the asparagus in cold water.
Bring a large pan of water to the boil. Boil the asparagus until just tender.
While the asparagus is cooking, Melt a third of the butter in a frying pan. When bubbling, break in the eggs and cook them until the whites have set but the yolks are still soft.
As soon as the asparagus is cooked, remove it from the water with two slotted spoons. Place it on a wire rack covered with a clean dish towel to drain. Divide the spears between warm individual serving plates. Place a fried egg on each and sprinkle with the grated Parmesan.
Melt the remaining butter in the frying pan. As soon as it is bubbling, but before it browns, pour it over the cheese and eggs on the asparagus. Season with salt and pepper and serve at once.