Look forward to this fine asparagus recipe:
Rinse green asparagus, remove peel from lower third of spears, cut into bite-sized pieces and cook in salted water until just tender, about 10-15 minutes. Drain asparagus spears and cool. Clean scallions, removing outer skin. Rinse onions and cut into fine rings with the crisp parts of the greens. Cut the salmon fillet into slices as narrow as possible, drizzle half of the lemon juice over it, set aside to cool. Stir the remaining juice of one lemon with salt, freshly ground pepper and oil to make a vinaigrette. Add the asparagus pieces and the spring onions and soak briefly. Immediately before serving, gently stir in the salmon strips. Do not stand, or the leaf salad will taste fishy, but bring to the table on the spot with toast. A dry white wine goes well with it.
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