Difficulty: Easy
Peel the green asparagus and trim 3-4 cm from the base. Rinse under cold water, along with the wild asparagus if using. Steam for 7-8 minutes until tender-crisp.
Bring 1.5 liters of water to a simmer with the vinegar. Poach the eggs one by one. Drain on a clean cloth and trim neatly with scissors.
Divide the asparagus, smoked salmon, poached eggs, and lettuce leaves among plates. Scatter with salmon roe, a squeeze of lemon juice, wild asparagus, and freshly ground pepper. Serve immediately for the freshest flavors.
“Wild asparagus is only harvested in spring, in the South of France and Corsica.”
