Our first recipe is an easy one.  Asparagus is in season now so make this while you can.

You can use cold smoke salmon or gravadlax. 

Cook your asparagus making sure it still has a nice crunch to it.

Boil some eggs by gently lowering required number of eggs into a saucepan of simmering water.  Adjust heat to maintain water at a simmering point.  Simmer for 3-4 minutes.

Wrap sliced salmon around the asparagus, crack open the top of the egg and serve with your favourite toasted bread.

Enjoy for breakfast, lunch or dinner.