6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Butter
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]

Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes.  Meanwhile a pan of water to just under boiling.  Break eggs into a shallow tea cup.  Add a ladle of hot water to cup and allow to stand for 1 minute.  Gently empty the egg into the pan of hot water and cook until desired.  3 minutes is perfect for runny yolks and solid whites.  Serve over buttered, crisp asparagus.  Season with salt, pepper, and a little bit of tarragon.

1 delightful breakfast, lunch, or dinner.