1 Peel your asparagus with a vegetable peeler from top to bottom and break them by hand at the end (they will snap naturally), then gradually place them in a bowl of cold water with lemon juice.
2 Boil 8 to 10 liters (10.5 qt) of water in a large pot, add plenty of coarse salt (25g (0.9 oz)), place your asparagus in 2 bundles, plunge them in and cover with a kitchen cloth so that the steam will get underneath as it boils.
Cook for 16 to 20 minutes (test with the tip of a knife which should penetrate without difficulty).
3 Meanwhile, in a buttered skillet fry your 4 eggs sunny-side up then set aside.
4 Cook your eggs sunny-side up. With a small cookie cutter, cut around the yolks (about 1cm from the edge) remove your egg whites and chop them roughly on your cutting board then incorporate them into your vinaigrette.
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