Asparagus with Salmon and Cucumber-Mint Salad

For the asparagus with salmon and cucumber-mint salad, boil the asparagus in salt and sugar water until al dente, then rinse in cold water and drain well.

For the vinaigrette, grate the zest from the lemons and squeeze the lemon juice, mix well with pepper, honey and olive oil, adding salt to taste at the end.

Peel the cucumbers, remove the seeds and cut into small cubes. Halve or quarter the asparagus lengthwise. Pluck the mint leaves from the stem and mix with the cucumbers and asparagus, marinate with half of the vinaigrette.

Lay the salmon flat on a plate and drizzle with the remaining vinaigrette, top with the asparagus salad.

Serve the asparagus with salmon and cucumber-mint salad.

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