Cook the tips of the asparagus in plenty of water with little salt. Oncetender, drain and fry them in a clay pot with the chopped garlic cloves and the parsley. Before they take colour, add a little water from the cooking asparagus and when it starts to boil, poach the eggs, interspersing the tips of those so that they are separated. Then add a tenderloin steak and two pieces of sausage, fried in advance. Serve them very hot.