First, snap off the harder ends of your asparagus, these bits are a little tough and woody. Bring salted water to the boil, then reduce to a simmer. Add your asparagus to the salted water, but don’t overcook, it will only need about 1 minute to cook, then remove and run under cold water to stop the cooking process. They should stay bright green and firm.
For poaching your eggs, use a large flat 2 or 3 inch deep fry pan, add water, oil and bring to the boil, then reduce to a simmer. Crack your eggs into a saucer or a cup individually, one at a time and then drop the eggs into the boiling water. This way your won’t break the yolk or get any shell in there.
Soft boiled eggs take about 2.5mins to 3mins. While they cook, get your asparagus onto the plate, add the smoked salmon, then using a slotted spoon add your eggs on top with some black pepper.
For additions – adding sourdough toast rubbed with some fresh garlic, add black pudding and pan roasted vine tomatoes.