1 tspolive oil1small onion, finely chopped2cloves of garlic, finely chopped2 bunches of asparagus, thinly sliced1anchovy fillet, finely chopped½ tspeach ground cumin and coriander4eggs4 tsppouring creamFor garnish:coriander leaves
In a frying pan, heat olive oil and sauté onion and garlic until soft. Add asparagus spears, reserving heads of 1 bunch, and anchovy. Cook for 5 minutes, or until asparagus is tender, then add cumin and coriander. Cool slightly.
Spoon asparagus mixture into the base of 4 1-cup-capacity ramekins, break an egg into each, drizzle 1 tsp pouring cream into each and top with reserved asparagus heads. Steam for 8 minutes or until eggs are just set. Serve immediately.