Preheat the oven to 200°c. Lay the asparagus on a baking tray, drizzle with olive oil and season with the rosemary, salt and pepper. Roast for around 10 minutes.
While the asparagus is roasting, fill up a large, deep frying pan with water and bring to the boil. Lower in the eggs and poach for around 4 minutes.
Carefully assemble the asparagus spears on to the serving plates, pop a poached egg on top and layer the gravadlax above.
Notes
To make life a little easier on the night, remove the poached egg from the recipe and replace instead with a quick and easy honey mustard dressing that can be made in advance.