Eggs, be they poached or coddled, are also nice served atop asparagus - sea salt, black pepper and a few shavings of parmesan to finish, a warm buttered crusty roll on the side = yummy. Someone else mentioned sorrel which is also good treated as a spinach-like green served with eggs. Shredded and wilted in hot butter then bung some eggs in and you have sorrel omelette, it's got a lovely lemony edge.