Instructions: Pasteurized eggs are available at Trader Joes and major supermarkets. Unless you use them, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

Fill a medium bowl with ice water and set aside. Bring 5 cups water to boil in medium saucepan. Add 2 teaspoons kosher salt and asparagus. Cook until tender, 3 to 4 minutes. Using slotted spoon, transfer asparagus to ice water very briefly, remove and dry on paper towels. Set aside.

Combine butter, mustard, chives, pepper and a pinch of kosher salt in small bowl, and mix with fork until light and fluffy. Scrape butter onto 6 inch square of plastic wrap, roll tightly into log about 1 inch in diameter and refrigerate until firm. Thirty minutes before serving, remove butter from refrigerator, slice into 4 medallions, cover lightly and set aside.

Warm blanched asparagus pieces briefly in hot water. Place hot torn toast in 4 small bowls. Drain asparagus, and sprinkle over toast.

To assemble, place 2 eggs on top of toast in bowls (or in 4 cocktail glasses, with toast on the side). Splash with cognac. Drop butter medallions onto each portion and serve.

Soft Cooked Eggs
Makes 4 servings

Because of the possibility of salmonella in soft-cooked eggs, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system.

Pasteurized eggs are available at Trader Joes. 8 extra-large fresh eggs, very cold (see note)

4 slices homemade or fresh bakery bread
Softened butter for toast
Salt and freshly ground black pepper to taste With oven rack in lowest position, heat oven to 200 degrees. Bring 10 cups water to a boil in heavy, covered 1-gallon Dutch oven. Remove lid and, using slotted spoon, lower eggs quickly into water, 2 at a time. Turn off heat and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 more minutes.

Fill a gallon bowl with very cold water and set aside. Place 4 small bowls or wineglasses in oven to warm. Two minutes before eggs are done, toast bread and butter it. Tear toast into small pieces, and place in warm bowl. If using wineglasses, serve toast on side. When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towels.

With a small sharp knife, slice quickly through shell lengthwise. Let yolk drizzle from shell onto toast in bowl or into cocktail glass; scoop out white with spoon and top with rest of yolk. Repeat with remaining eggs, using 2 per serving. Sprinkle eggs with salt and pepper, and serve.

Note: If cooking fewer eggs, use less water in a smaller pot. Cooking time remains the same.

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