• Roll out pastry to 1/8 inch (3 mm) thick, prick all over with a fork and line six 3 inch (7.5 cm) fluted tartlet tins, trim edges.
• Stack the tins on top of one another and place an empty one on top.
• Place on a baking sheet and cook in a hot oven Mark 7 (220°C) 425°F for 15 minutes, unstack the tins and cook for a further 10 minutes until golden.
• Allow to cool. Place the tinned asparagus and juices in a saucepan.
• Simmer gently for 2 minutes, drain. Toss lightly in melted butter.
• Poach eggs (see below). Cut asparagus into 1 inch (2.5 cm) pieces. Divide between the pastry cases and top with a poached egg. Serve immediately.

Poached Eggs

• Always use very fresh eggs. Bring water to the boil in a shallow pan. Turn off heat, crack eggs into water as near to the surface as possible. Cover with lid and cook undisturbed for about 5 minutes until whites set. The water should hardly simmer — boiling water will distort the egg shape. Remove with a slotted spoon and drain. Trim neatly with a small knife.