2 pounds of asparagus, woody ends trimmed off
2 tablespoons of unsalted butter
4 large eggs
Cook the asparagus upright in the basket of an asparagus pot or in a large saucepan with water to cover until they are bright green.
Drain well, divide equally, and lay out on four warmed plates.
Sprinkle the cooked asparagus generously with the cheese.
Heat the butter in a pan, fry the eggs sunny-side up, and top each serving of asparagus with one of the eggs so the cheese melts.
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