Salad with egg, salmon and asparagus

Boil the eggs for 6-8 minutes until the yolk is just a little liquid. Spread the asparagus tips thinly with some olive oil and roast them in a hot grill pan al dente, shovel them regularly, so that they get brown stripes all around.

Make a dressing of the remaining olive oil, vinegar, pepper, salt, capers and Dyon mustard.

Pick the leaves of the lettuce, wash them in plenty of water and dry them in a salad spinner. (Or let them drain in a colander.).

Tear the lettuce leaves into pieces, spread them over the plates and put the salmon slices on them. Peel the eggs, halve them in length and place them on the salmon. Put the asparagus next to it and spoon the dressing over the salad and the asparagus.