Asparagus salad with salmon

Peel the asparagus with a peeler all around from the cup down. Cut off the woody ends. Also cut the cups at 4 cm. Slice the stalks into thin slices.

Flood the slices of asparagus in a colander with boiling water and let them drain and cool.

Boil the asparagus cups in a small pan with boiling water with salt in 4-6 minutes until al dente. Drain the cups in a sieve and cool.

In a bowl, beat the orange juice with walnut oil, mustard and some salt and freshly ground pepper to make a dressing. Spoon the asparagus slices, lamb's lettuce, rocket and basil leaves.

Serve the asparagus salad with the salmon slices and the asparagus cups on top.