Blanch the asparagus by boiling it for about 30 seconds and then refreshing it in cold water and drying with kitchen towel. You can do this ages in advance. Then just before serving, you can heat up a little butter in a frying pan and give it a quick blast of buttery heat before putting onto four plates.

Melt the butter in a non-stick pan and scramble your eggs to the consistency you prefer –creamy, soft and only just cooked, for instance. Season well while you are making them and use lots of butter.

To serve, place three or four spears of asparagus on the plate and spoon over some of the egg before adding a final dollop of the dill sauce.