* Trim two bundles of scallion, quarter them lengthwise, then cut them crosswise into inch-long pieces. Pour out a pool of olive oil into a pot, add a wad of butter, the chopped scallions, a shower of salt and grindings of pepper, then cover the pot and turn on the heat to medium. Flipping now and again, let the scallions come to a steamy sizzle covered, then remove the cover to let them dry off and turn translucent and perfumey.
* Add a bundle of asparagus broken down into inch-long pieces, with a shower of salt. Saute them until they glisten with the oil. Then add half water and half chicken broth, just to cover. Turn the heat down to simmer gently until asparagus is fork-tender, ten minutes, more or less.
* Beat an egg or two with grated Pecorino Romano, salt, and pepper, and drizzle it throughout the asparagus broth in the form of a winding river. Let the river solidify a bit before running a fork back and forth to form egg clusters throughout the soup. Let the egg finish cooking through. Serve asparagus 'n eggs in a pool of its broth and with crusty bread.