Method
Steam your asparagus for 3-4 minutes or until tender.
Heat the pan on a low heat and add the butter. Crack in the eggs and stir frequently to scramble the eggs as they slowly cook. Don't let them get too hot - remove them from the heat if you feel them sticking to the pan. When the eggs are cooked (they should be lumpy but not over cooked - but bear in mind the creme fraiche will loosen them up more) take off the heat and stir in the creme fraiche. Season the eggs with salt and pepper.
Plate up the eggs on the plate, grate the parmesan cheese over the eggs and sprinkle a pinch of chilli flakes over the asparagus.