Prepare an ice bath by filling a medium bowl with ice water and set aside.

Bring 5 cups of water to a boil in a medium saucepan.

Add 2 teaspoons of kosher salt and asparagus to the boiling water.

Cook the asparagus until tender, approximately 30 to 45 seconds.

Using a slotted spoon, transfer the asparagus to the ice water briefly to stop the cooking process.

Remove the asparagus from the ice water and dry on paper towels. Set aside.

In a small bowl, combine softened butter, grainy mustard, minced chives, freshly ground black pepper, and a pinch of kosher salt.

Mix the ingredients with a fork until light and fluffy.

Scrape the butter mixture onto a 6-inch square of plastic wrap.

Roll the butter tightly into a log approximately 1 inch in diameter.

Refrigerate the butter log until firm.

Thirty minutes before serving, remove the butter from the refrigerator.

Slice the butter into four medallions and cover lightly. Set aside.

Warm the blanched asparagus pieces briefly in hot water.

Place hot torn toast in 4 small bowls.

Drain the asparagus and sprinkle over the toast or place in 4 cocktail glasses.

To assemble, place 2 soft-cooked eggs on top of the toast in bowls or in glasses (with toast on the side).

Splash each serving with Cognac or brandy.

Drop a butter medallion onto each portion and serve immediately.