Warm smoked salmon with green asparagus, capers and egg

Boil the eggs hard in 8 minutes. In the meantime, remove the woody underside of the green asparagus and scoop the asparagus with the oil.

Heat the grill pan and grill the asparagus for 5 minutes. Regularly.

Meanwhile, clean half the lemon and squeeze out that half.

Mix 1½ tbsp lemon juice, oil, mustard, pepper and salt to vinaigrette.

Let the eggs scare under cold running water. Peel them and use a fork. Slice the parsley and mix through the oak.

Season with pepper and salt.

Spread the asparagus on the plates and spread the oak, the warm smoked salmon flakes and the caper's knife over it. Drizzle with the vinaigrette and serve.