Break the asparagus spears by holding gently at each end and bending until it breaks at its tender point. At this point take all the tougher ends and juice them or blend with a little water and strain.
Reserve the juice. Heat a pan wide enough to contain all of the asparaguses in a single layer then add the butter followed by the asparagus, season with a little salt and cook until the asparagus just about starts to roast.
At this point add the asparagus stock and add chicken stock to just cover the asparagus if necessary.
Bring to the boil and cover with a lid or foil. Cook for 3 minutes then remove the lid and continue to boil until most of the liquid has reduced away and what is left forms an emulsion with the butter giving a nice glaze to the asparagus.
Bring a pan of water deep enough to contain the eggs to the boil, add the eggs and cook for 5 minutes. Cool slightly under cold running water but peel them whilst still warm. Cut in half and season with salt and pepper.
Scatter the asparagus across four plates and top each with an egg, finish with some Berkswell cheese shaved over with a vegetable peeler.