Peel the asparagus and cut off the woody ends, bring to a boil with 20 grams of butter, a little salt and sugar and simmer for about 20 minutes, until the asparagus stalks are still firm to the bite.
Peel the potatoes, wash them, cut them in half and cook in salted water for about 20 minutes. Boil the eggs for about 8-10 minutes, quench, peel and roughly chop.
Pluck the parsley leaves from the stems and set half of them aside. Pluck the tips of the dill off the stalks and set a few stalks aside. Roughly chop the parsley and dill. Mix the creme fraiche with the sour cream and fold in the herbs, season well with lemon juice, pepper and salt.
Pat the salmon fillets dry, season with pepper and salt. Heat 30 g butter in a pan and fry the salmon fillets on both sides for about 4-5 minutes.
Drain the potatoes and sprinkle with a little parsley. Lift the asparagus sticks out of the water and drain well. Arrange asparagus with salmon fillets, potatoes, herb dip and egg on plates and serve garnished with a little dill.