Cut off the ends of the asparagus and peel the bottom end. Finely chop the herbs and mix with salt, pepper and the eggs. Cook the asparagus in salted water for approx. 10 minutes until al dente.
Heat 20 g butter in a pan, add the eggs and allow to set while stirring. Foam up the remaining butter. Drain the asparagus and arrange with the egg mixture and salmon.
Pour the butter over the asparagus.