Quarter asparagus spears, cut into cubes, marinate with pepper, sugar, salt and juice of one lemon (as with the cucumber salad, so that the water comes out). Drain off excess water, re-season and add crème fraîche and grated Parmesan.
Make 8 asparagus spears. Make a marinade with a little tarragon vinegar, peanut oil, asparagus stock and marinate the asparagus spears.
Cut asparagus spears into quarters, brown in butter-oil mixture and season with sugar, salt, pepper and juice of one lemon.
Cut salmon fillet into small cubes, refrigerate. Make a tangy marinade with blanched juice of one lemon, mustard, shallots, pepper, salt, olive oil and sugar. Only marinate and season before serving.
Our tip: Always use fresh chives if possible!