Heat the butter in a non-stick saucepan and then add the asparagus spears. Stir fry for 3-4 minutes over a medium-high heat, then remove and pile onto warmed plates with the toast.
Tip the beaten eggs into the same saucepan, reduce the heat to low and stir slowly with a wooden spoon. The eggs should take just a couple of minutes to cook, and are done when they are still slightly runny.
Stir in your smoked salmon, and gently transfer the eggs onto the toast