2 fresh large free-range eggs (at room temperature)
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-full with water and 1/2 teaspoon salt. Bring to the boil over high heat. Once boiling, reduce to a low heat to a bare simmer. Break the eggs into a small bowl and slide into the water. Cook the eggs for 2-3 minutes, until the egg white has set and yolk is cooked to your liking. Once cooked, remove with a slotted spoon and rest the spoon on kitchen paper for few seconds to absorb any excess water.

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 5-6 minutes and cook until tender. Turn halfway through.

To serve, wrap the smoked salmon around the asparagus ends, then place the poached egg on top. Season with some salt and pepper.

Serve immediately.