Put a deep pan of water on to boil and set the oven to 200˚c
Slice the smoked salmon slices into 2 halves and lay out on the parchment on the baking tray.
Break the asparagus spears near the base where they break naturally and then bunch together to chop all in one go to the same size.
Lay a piece of basil out on each half slice of salmon and then roll spear up in it.
Carefully place the eggs in the boiling water and set the timer to 7 minutes.
When there is just 2 minutes left on the timer place the asparagus into the oven and turn the oven off.
When the 2 minutes are up serve immediately with crusty bread and butter and a pot of earl grey tea.