Smoked salmon with a salad of asparagus ribbons

Peel the asparagus one by one with a peeler from the cup down. Put the asparagus in a row. Cut the cups 5 cm off and cut off the woody ends. Arrange the asparagus with the peeler in long, thin ribbons.

Squeeze the orange and raps into the peel. Finely chop the tarragon. In a bowl, beat the orange juice with rind, tarragon, mustard, walnut oil, salt and freshly ground pepper to make a dressing. Spoon in the asparagus ribbons and leave to marinate for 15 minutes.

Boil the asparagus cups for 3 minutes in a saucepan with plenty of boiling water with a little salt and let stand for another 5 minutes. Then rinse them in a sieve under cold running water and let them cool down.

Cut the strawberries into slices. Spread the salmon slices on a plate and spoon the asparagus salad in the middle. Put the asparagus tips and the slices of strawberry on top.