Stuffed Eggs with Asparagus and Smoked Salmon

6 hard-boiled eggs
3 tablespoons cottage cheese
1 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon finely chopped parsley or chives
2 tablespoons finely chopped pecans

Halve the eggs lengthwise and put the yolks in a bowl. Mash with a fork and then add the remaining ingredients. Adjust the seasoning if required.

Spoon back into the egg whites.

Two bunches of asparagus
Mesclun leaves (or rocket)
100g thinly sliced cold-smoked salmon
mayonnaise

Meanwhile snap the ends off several spears of asparagus and peel the stalks with a potato peeler. Cook in boiling salted water until just tender. Drain and cool.

Place some mesclun leaves on a plate and add several spears of asparagus. Drape over some thinly sliced cold-smoked salmon. Add the two or three stuffed egg halves. Spoon on some mayonnaise if desired.