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Eggs with Asparagus

Take some asparagus tops, chop into small pieces about the size of peas, and boil them, take them out, put into another saucepan with a little butter, chives and a small quantity of parsley, set the pan over a rather slow fire, add a little water, flour and salt and sugar to taste, and let them cook until quite done; arrange on a dish with a few eggs broken over, and season with nutmeg, salt and pepper. Put the dish on a hot stove, cook the eggs with a hot salamander, keeping the yolks soft, and serve in the dish they were cooked in.