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1
Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).
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2
Melt the butter in a frying pan over a medium heat, then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid.
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3
Cook for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green.
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4
Remove the pan from the heat.
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5
Cover a chopping board with a layer of clingfilm.
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6
Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top.
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7
Using a rolling pin, flatten the salmon so it becomes uniform in thickness.
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8
Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.
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9
Using the smallest possible pan, just cover the eggs in cold water, and cover the pan.
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10
Bring to the boil quickly, over a high heat.
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11
Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.
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12
After 6 minutes, remove the eggs from the pan and place them in egg cups.
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13
Crack the top of each egg with a spoon and remove the top.
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14
To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.
