Smoked swordfish tartare on asparagi

Serves 4:
400 g smoked swordfish, 1 spoonful of capers, 2 or 3 anchovies, 2 eggs, parsley, tabasco sauce, asparagi, half a lemon, extra virgin olive oil.

Clean the smoked swordfish and cut it into this strips with a sharp knife, then cut the strips into little squares. Put it into a mixing bowl, add the egg yolks, the capers and the chopped anchovies.
Mix everything well, add a few drops of tabasco sauce, the lemon juice and salt and pepper. Mix again and leave for an hour. Prepare the asparagi by boiling them (without overcooking them), drain them and lay them out on the plate. Put the tartare in the centre of the plate, add a drizzle of extra virgin olive oil and serve.