Asparagus, anchovy sauce and egg

Annually I moan that I have not eaten enough asparagus. Since 2012 I have made up for pretty much every year I consciously felt I missed out on. In fact I got rather bored with the inevitable hollandaise, melted butter or vinaigrette options and was looking for new ways of serving asparagus, the point of seasonal cooking, I might add. This is a very respectable summer lunch for when the weather is hot and you don’t want to sit down to anything too substantial.