Wash the asparagus. If using white asparagus, peel the asparagus. Add water to a large pot along with 1/2 teaspoon salt and butter. Cook the asparagus in the 10-15 minutes. Remove the asparagus.

Mix the eggs and add salt and pepper to taste. Fry them in a frying pan, using a spatula to make scrambled eggs.

Lightly toast the bread slices. Arrange the toast slices onto 4 plates. On top of each toast slice add a salmon slice, some asparagus, some scrambled eggs, and some chopped parsley as garnish.

To make the sauce, mix the Creme Fraiche, honey, and lemon juice. Pour the sauce evenly over the 4 asparagus toasts. Serve immediately.