Milanese Asparagus

Clean the asparagus thoroughly and trim the root ends to make them all the same length. Tie in a bundle with kitchen string. Stand the asparagus upright in a saucepan with water reaching halfway up the stems; this way the tips are cooked by steaming. Add a little salt to the water, bring to a boil and cook for about 20 minutes.

Melt 1 tablespoon of the butter in a skillet and add an egg. Cook it and set aside. Repeat the process for the remaining 3 eggs. Divide the asparagus among 4 serving plates, cover them generously with grated parmesan and top each serving with an egg. Melt the remaining butter until boiling fast and pour over the asparagus.