In a medium bowl crack the eggs, add the milk and a little seasoning. Beat until smooth with an egg whisk.
Put the bread in a toaster, cook until golden and keep warm.
Meanwhile, prepare the asparagus by trimming the stalk off, then place in a pan of boiling water for 5 minutes or until tender.
Whilst the asparagus cooks heat another pan, add the butter and when it melts, pour in the egg. Cook over a gentle heat, stirring with the wooden spoon until the egg has scrambled.
Spoon the eggs onto a plate, top with the smoked salmon and toast hearts. Scatter over the chives and serve.