Green Asparagus Salad with Wild Salmon

Dressing:

Mix well olive oil, juice of one lemon and mustard, fold in onion and kitchen herbs. Season well with salt and freshly ground pepper.

Leaf Salad:

Rinse asparagus spears, chop ends, lightly toss in salted water for 10 minutes. Cut into 3 cm long pieces and drain well.

Mix the asparagus while still warm with the herb sauce and fold in the salmon.

With geh. Sprinkle with dill or watercress and serve.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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