after steaming asparagus for supper the night before, save liquid in fridge.

my steaming liquid had 3 tbsp. butter and 2/3 c. water. we ate all the asparagus, but the liquid still smelled amazing.

next morning, bring liquid to gentle simmer.

gently drop in 2 eggs. allow to simmer, covered until almost set. flip eggs over, turn off heat and cover.

make toast for eggs, butter toast and remove eggs at your liking...yolks set or still a bit runny. enjoy a wonderful spring treat!

FYI, eggs will have slight green color.