Possibly the best supper ever

I'm currently reading Frances Spalding's biog of John and Myfanwy Piper ("Lives In Art"), and one of the suppers Myfanwy would rustle up for family and guests during the hard days of WW2,with strict rationing but with her chickens' free range eggs, was simply to fry a couple of 'em and put an anchovy fillet on each egg.  It really works,  But here's my ultimate version of this - steam four or five shoots of fresh asparagus per person for 12 minutes; fry two good eggs per person; cut a thin slice of good bread per person.  Put the eggs on the bread, drape one anchovy slice over each fried egg, arrange the asparagus spears around the bread, and serve with butter and a little salt for those who want it.  We had this tonight and it was just heavenly.