Trim away the woody base (1-2 cm) of the asparagus. Cook the asparagus briefly for approx. 3 minutes in a pan with boiling, salted water. Drain and rinse them in cold water to stop the cooking process.
Boil the eggs for approx. 8 minutes, shock the eggs in cold water and peel them. Slice the eggs into 4 wedges.
Wrap 1 or 2 slices of smoked salmon around each asparagus spear. Leave the tips free.
Slice the limes into 8 wedges. Arrange the asparagus on a plate and garnish with the lime and egg. Season with salt and pepper.
Prefer to use meat? Replace the smoked salmon with jamon iberico or Parma ham. Or smoked chicken fillet.
