Cut off the tough ends of the asparagus and then wash. Heat 200ml water in a frying pan with the butter, a pinch of salt and the juice of lemon. In another pan, bring 2 litres of water with 1 tbs salt to the boil, add the eggs and boil for exactly 6 minutes. Leave them to cool and then peel. Add the asparagus to the buttery liquid and braise for 2-3 minutes. Divide the asparagus into four, decorate each portion with 2 eggs and drizzle over a little olive oil.