Boil the eggs for approx. 6-7 minutes, rinse with cold water, leave to cool and peel. Remove the egg yolks, place in a bowl and mix with the mustard, honey and vinegar using a whisk. Slowly pour in the olive oil and beat to a creamy consistency. Season to taste with salt and pepper.
Wash the chives, shake dry and cut into fine rolls. Chop the egg whites into small pieces. Fold both into the mixture and season again with salt and pepper.
Wash and dry the asparagus and peel the bottom third if necessary. Cut off the ends. Fry the asparagus spears whole in olive oil in a pan for approx. 5 minutes until al dente.
Arrange the asparagus on a platter or plates and serve with the sauce gribiche and salmon roe.
