Asparagi con uova

• 1.2 kg (2 lb 10 oz) asparagus, woody, ends trimmed
• 6 thick, l

Rinse the asparagus well to get rid of any sand. Tie up the asparagus into neat bundles with kitchen string. Boil them in lightly salted water for about 10 minutes until they are tender but still firm. Test the spear to see if the asparagus is ready. Drain well and divide them between individual serving plates.

Grill (broil) the bread slices on both sides and keep them warm, if possible