Salad of Asparagus Spears, Melon, Avocado and Grilled Salmon

A more wonderful asparagus recipe:

Strip asparagus spears exactly from peel, cut bottom ends into short pieces. Tie asparagus in batches with kitchen string. Make the asparagus bundles in salted water seasoned with a tiny bit of sugar and a flake of butter in about 8 minutes (the asparagus spears should still have a tiny bit of bite). Remove, rinse and drain well.

Cut the melon and avocado in half and remove the seeds. Using a ball cutter, cut out balls from both. Cut asparagus spears into thirds and mix with the balls.

Squeeze the juice from the lemon and orange. Add vinegar, juice of one lemon, orange juice, 2 tbsp olive oil and lemon oil, mix well and season the leaf salad with salt, pepper and sugar.

Turn on the grill coil of the oven on the highest setting. Cut salmon fillet into portion pieces, brush with olive oil and season with salt and pepper.

Cook salmon under the grill coil in the oven for about 3 min on each side.

Finely pluck the chervil and mix into the leaf salad. Arrange the leaf salad with the salmon.

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