Bring a large pan of water to the boil. Meanwhile, melt the butter gently in a medium–small saucepan and throw in the shrimps. Take the pan off the heat and break in the eggs. Season well. Drop the asparagus into the boiling water.
While the asparagus cooks, start scrambling the eggs, stirring them continuously over a very low heat for approximately 4–5 minutes.
Add the dill just before you stop cooking the eggs. You may need to remove them from the heat, still stirring a little, before they reach their desired consistency, as they can jump from desirable to undesirable very quickly; it is essential that they are runny but not glassy. Drain the asparagus once tender and sprinkle with a few drops of lemon juice followed by some salt.
Serve the eggs on top of the asparagus and eat immediately. This can be wonderful with a little fried bread, but that may make the synchronised cooking a little harder.