Ingredients

• 2 handfuls chicory lettuce
• 150 g hot-smoked salmon
• 6 green asparagus spears
• 6 radishes
• 2 tablespoons chopped chives with onion tops
• 1 tablespoon chopped parsley

Dressing

• vinaigrette
• 2 teaspoons French mustard (wholegrain)
• 1/4 teaspoon chili powder or 1/2 teaspoon chili flakes, optionally 1 fresh chili pepper

Preparation

1. Break off the tough ends of the asparagus, peel the stalks to 2/3 of their length, from the thicker part of the asparagus. Rinse, pat dry and cut into 4 cm pieces. Steam for about 4 minutes until "al dente".
2. Arrange asparagus on the chicory lettuce, add salmon pieces, sliced radishes and chives with onion tops. Sprinkle with parsley and drizzle with vinaigrette (mixed dressing ingredients with the addition of chili and mustard).