Cook the asparagus tied in a bunch, the tips out of the water, or cut the tender portion in small pieces, put all but the tips over the fire to cook and when partly cooked add the tips. Drain the asparagus and turn into a serving-dish; add two tablespoonfuls of vinegar or lemon juice to the water, and in it poach three or four eggs; place the eggs in the asparagus and pour over the whole French dressing, to which a teaspoonful, each, of fine-chopped parsley, capers and cucumber pickles have been added.