Simmer the asparagus in lightly salted water till tender, either by steaming upright in a bundle, or in a large pan just not quite covering the
asparagus stems with water. Meanwhile bring another pan of water to the boil for the eggs. Mash the anchovies with the lemon juice, butter and pepper. Carefully place the eggs in the boiling water for about 5 minutes, this will depend on the size of the eggs, and may take a little experimentation! Strain the asparagus, and arrange around the eggs with
the anchovy butter. Dip the asparagus in the butter, then the eggs. The eggs can either be in eggcups, or completely peeled. Now wash your hands and dig in!