Asparagus with warm-smoked salmon

Preheat the oven to 160°C.

Peel the asparagus with a vegetable peeler. Make sure to run the peeler over the surface twice to ensure no tough spots remain. Cut about 1 centimeter off the bottom ends.

Place the asparagus in a large pot and cover with cold water. Add some salt and bring the water to a boil. As soon as it reaches a boil, turn off the heat and cover the pot with a lid. Let the asparagus cook for 15 minutes.

While the asparagus are cooking, place a pot with plenty of cold water and some salt on the stove and add the baby potatoes. Bring to a boil and cook the potatoes for 10–15 minutes. Drain the potatoes and keep them warm in the pot with the lid on.

While the asparagus are cooking, boil the eggs in boiling water for 6 minutes so the yolks are just slightly runny. Rinse the eggs under cold, gently running water to stop the cooking. Peel the eggs and cut them in half. Lift the asparagus out of the water with a slotted spoon.

Warm the pieces of smoked salmon in the oven for 5 minutes until lukewarm. Heat the butter in a small saucepan and add the parsley.

Remove the skin from the salmon and break it into large chunks. Cut the baby potatoes in half. Toss the asparagus with the potatoes and the parsley butter. Season with salt and pepper.

Serve the potatoes and asparagus with the salmon on a plate and place one boiled egg half on each plate.