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Poached Eggs, Argenteuil

Open a pint can of asparagus tips. Drain off the liquor and plunge the asparagus into a pint of boiling water for two minutes. Drain, then press them through a sieve into the same saucepan, but dry. Add one tablespoon butter, half teaspoon salt, half teaspoon sugar and a saltspoon cayenne pepper. Stir well while heating on the fire for three minutes and keep hot. Prepare twelve poached eggs, but no toasts. Arrange the puree on a hot dish, lay the poached eggs on top and serve.