Smoked Salmon With Asparagus

Preparation:

Preparation: Season the asparagus with a little oil and lemon (no salt, because salmon is very tasty) and drain. Spread the slices of salmon out on a shelf and arrange two asparagus on each one, so that part of the tips stick out; roll up the salmon, forming rolls that you will arrange in a radial pattern on a round serving plate. Pass the hard-boiled eggs through a vegetable mill, dropping the past in the center of the plate, for garnish. Serve with croutons lightly spread with butter. Do not season the rolls with oil or lemon. If fresh asparagus is missing (the most suitable are the white ones, from Bassano) you can use frozen ones, or canned ones: the result will still be satisfactory.