Put two pots of water on the stove to boil.

Add a pinch of salt to each pot.

Peel the potatoes.

Cut the peeled potatoes into cubes.

Add the potato cubes to one of the pots with boiling water.

Cook for 10–15 min, or until tender.

Prepare the asparagus: Bend each stalk until it snaps naturally; discard the tough bottom ends.

Add the prepared asparagus to the second pot of boiling water.

Cook for 5 min.

Transfer the cooked asparagus to a pan with a bit of butter.

Grill the asparagus until lightly browned.

Sprinkle with sea salt.

Once the potatoes are tender, transfer them from the pot to a pan.

Add a little butter to the pan with the potatoes.

Cook until a golden crust forms on the potatoes.

Cook the eggs sunny side up in a pan.

Wash the cherry tomatoes.

Cut the cherry tomatoes in half.

2 eggs

Half of the grilled asparagus

Half of the browned potatoes

Half of the pre-cut salami

Enjoy!