Soft-boiled eggs with asparagus soldiers

20 asparagus spears 4 eggs, preferably RSPC Aapproved free-range chunk of parmesan cheese extra-virgin olive oil sea salt and cracked black pepper
Fill a large shallow pan with salted water and place on a high heat. While it heats up, peel the asparagus spears downwards from a point 2-3cm below the start of the flower head. Snap off where the spears naturally break and discard the bottom section. Trim to an even length. Place four eggs in a pot of water and bring to the boil. Lower the heat and simmer for three minutes, or a little longer if they are large. Meanwhile, place the asparagus spears in the pan and cook for four minutes, then drain. While they cook, grate the parmesan. To serve, place the eggs in egg cups on four warmed plates and arrange five asparagus spears beside each. Remove the tops from the eggs and place on teaspoons. Place a pile of grated parmesan next to each egg cup. Scatter sea salt and cracked black pepper over the spears and into the eggs. Finally, drizzle the spears with a little extra-virgin olive oil. Diners enjoy the dish by dipping each spear into the egg, then rolling it in the grated parmesan.
Serves 4 as an entr?e