Over high heat, in a tall medium cooking pot filled with about 8 cups of water, bring to a boil. When it boils, add all the coarse salt then cook the asparagus for 4 to 5 minutes, depending on the thickness. Leave the water boiling in the pot as you will use it for cooking the eggs.
Take the asparagus with a slotted spoon then put them in an ice bath (ice cubes and water) in a bowl immediately. If you don't have an ice bath, just let the drained asparagus cool down. Ice bath retains a more vibrant green color to the asparagus.
In the same pot of boiling water, cook the eggs between 5 to 6 minutes, depending on how runny you want the egg yolks. In the picture the eggs were cooked for 6 minutes.
Drain then let the eggs cool down before shelling them.
On a large plate or individual dishes, place the salmon, asparagus, eggs, lemon zest, chives, pepper, extra virgin olive oil and lemon juice.