Mustard And Chive Butter Garnish With Asparagus

• Kosher salt
• 8 slender asparagus spears, sliced on diagonal to 1-inch lengths
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon prepared grainy mustard
• 4 teaspoons minced fresh chives
• 1/4 teaspoon freshly ground black pepper
• 4 slices good-quality bread, toasted
• 8 seasoned soft-cooked eggs
• 2 teaspoons Cognac or brandy

1. Fill a medium bowl with ice water, and set aside.
2. Bring 5 cups water to boil in medium saucepan.
3. Add 2 teaspoons kosher salt and asparagus.
4. Cook until tender, 30 to 45 seconds.
5. Using slotted spoon, transfer asparagus to ice water very briefly, remove, and dry on paper towels.
6. Set aside.
7. Combine butter, mustard, chives, pepper and a pinch of kosher salt in small bowl, and mix with fork until light and fluffy.
8. Scrape butter onto 6-inch square of plastic wrap, roll tightly into log about 1 inch in diameter, and refrigerate until firm.
9. Thirty minutes before serving, remove butter from refrigerator, slice into four medallions, cover lightly, and set aside.
10. Warm blanched asparagus pieces briefly in hot water.
11. Place hot torn toast in 4 small bowls.
12. Drain asparagus, and sprinkle over toast or place in 4 cocktail glasses.
13. To assemble, place 2 eggs on top of toast in bowls or in glasses (with toast on the side).
14. Splash with Cognac.
15. Drop butter medallions onto each portion, and serve.

kosher salt, lengths, unsalted butter, grainy mustard, fresh chives, freshly ground black pepper, bread, eggs, cognac

Taken from cooking.nytimes.com/recipes/9491 (may not work)