A more wonderful asparagus recipe:
Remove the peel from the lower third of the asparagus spears, make the asparagus spears 3 min. in boiling hot water, rinse and cut into 3 cm long pieces. Finely dice shallots, cut lettuce hearts into wide strips, salmon into tender strips. Cut wild garlic into very fine strips. Mix shallots with olive oil, vegetable soup, juice of one lemon, wild garlic, salt and pepper and marinate asparagus for 30 minutes. Later fold in the leaf salad and arrange on a platter. Spread the salmon strips evenly on top.
Serve with ciabatta.