Asparagus with Hot Smoked Salmon and Creamy Dill Sauce

• Heat a heavy drizzle of olive oil in a large deep frying pan over medium-high heat.
• Fry the potato rounds for 13 - 15 minutes, until golden-brown, tossing regularly.
• Season with salt and pepper to taste.

• Heat a generous knob of butter in a saucepan over medium-high heat. Fry the shallot for 2 - 3 minutes.
• Add the cream and crumble in the stock cube (see pantry for amount), then bring to a boil and let the sauce simmer for 6 - 9 minutes over low heat, or until it reaches the desired thickness.
• Finely chop the dill, then add it to the sauce along with salt and pepper to taste.

•  Place the asparagus upright in a deep pot or saucepan. Cover with plenty of water and boil for 7 - 10 minutes until done (see Tip).
• Rinse the eggs under the tap, then boil them along for the last 6 - 7 minutes.

Tip: The cooking time depends on how thick the asparagus is. Check it and boil for more or less time as needed.

• Drain when finished and rinse the eggs under cold water.
• Peel the eggs and cut them in half.