Asparagus is the perfect partner for an egg.
24 small asparagus spears
salt and freshly ground pepper
40g (2½ tbsp) butter, plus 60g (¼ cup) softened butter to grease dishes
1 shallot, finely chopped
8 eggs
1 tbsp snipped flat parsley leaves
Thinly peel the lower part of the asparagus stalks. Cut off the tips leaving 3 cm (1¼in) stalk attached. Dice the lower part of the stalks. Cook the asparagus tips in boiling salted water for 1 – 2 minutes, depending on whether you like them crunchy or just firm. Refresh in cold water and drain.
To make the coulis, melt the 40 g (2½ tbsp) butter in a small pan. Add the shallot and diced asparagus stalks, cover and sweat very gently for 3 minutes. Add 100 ml (scant ½ cup) water and cook, uncovered, over a medium heat for 5 minutes. Purée in a blender, then pass through a chinois into a small pan. If the coulis is not thick enough, reduce it over a low heat for a few minutes, until it lightly coats the back of a spoon. Season to taste and keep hot.
Brush 4 egg dishes with butter. Arrange 6 asparagus tips at the edge of each dish. Break 2 eggs, one at a time, into a ramekin, then slide into an egg dish. Repeat with the other dishes. Cook to your liking (see Oeufs sur le plat).
Put a dish on each plate and pour a little coulis over the asparagus tips. Sprinkle with the parsley, and serve the rest of the coulis separately.