Asparagus Spears With Egg

I was not an Asparagus Lover until I tried this French Renaissance recipe! It is simple to make with ingredients on hand and adds a bit of change to fresh asparagus! I have also added crumbled bacon to jazz it up!

• Ready In: 20 mins
• Serves: 4

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

1. Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.
2. 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.
3. 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.
4. Divide the asparagus tips between 4 plates. Sprinkle with shredded cheese and place an eggs in the center of each plate. Serve immediately.
5. To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.