An asparagus recipe for gourmets:
Lightly pound fish fillets. Marinate with oyster sauce, soy sauce, salt and pepper.
Mix the eggs, flour, milk, salt and pepper to make a batter. Bake 2 omelets from it in the butter.
Spread out the cling film. Cut the omelets into rectangles and place them on the foil form.
Cover with the fish fillets. Spread the slices of smoked salmon and the asparagus, still cut in half lengthwise, evenly on top.
Chop the hard-boiled egg, mix it with the parsley and spread it evenly on the filling. Roll it up tightly with the cling film.
Leave to cool for 2 hours.
To serve, cut into slices with a sharp kitchen knife.