2 fresh large free-
8 stalks British asparagus, woody ends trimmed and discarded
60g Scottish smoked salmon
Salt and freshly ground black pepper
Fill a small saucepan about half-
For the asparagus, spread evenly on a baking tray, then drizzle with olive oil and season with salt and pepper. Place under a hot grill for 5-
To serve, wrap the smoked salmon around the asparagus ends, then place the poached egg on top. Season with some salt and pepper.