Put two pans of water on to boil – one for eggs, and one for asparagus. Once the water is boiling, carefully add eggs, and boil for 5 minutes to keep a runny yolk.
While the eggs are cooking, also boil the asparagus for about 2-3 minutes. It should be bright green, and hold its shape. Run in cold water to halt cooking.
Toast the bread. You may butter it if you wish, before slicing into “planks” which will be your “soldiers.”
Serve hot eggs in egg cups, with asparagus spears and toast soldiers on the side. You will probably want to make salt and pepper available at the table, too. To eat, use a knife to cut top off of egg, stand toast and asparagus in the egg – use your fingers to dip toast and asparagus in the yolk, and a small spoon to scoop the cooked egg white off the sides of the shell.