Smoked salmon with roasted asparagus and basil dressing

Cut a piece of the bottom of the asparagus and blanch them for 2-3 minutes in water with salt. Drain them, rinse cold water and drain.

Cut strings from the peel of the oranges and squeeze out the fruits. Mix half of the orange juice with 3 tablespoons of olive oil and season with pepper. Drip this oil with juice over 4 plates. Place the slices of smoked salmon as carpaccio.

Halve the asparagus in the length. Heat a grill pan. Brush the asparagus with the rest of the olive oil and grill for 2-3 minutes.

In the meantime, heat the butter with the balsamic, chopped basil and the rest of the orange juice.

Put the roasted asparagus in the middle of the salmon, drizzle with the lukewarm dressing and garnish with orange strings and basil leaves.