Asparagus and Salmon Plate

For the asparagus-salmon plate, take the salmon out of the refrigerator and let it come to room temperature. Cook the asparagus until al dente, rinse with cold water, pat dry and arrange lengthwise on the plates.

Mix the chive sauce Wash and chop the chives. Mix yogurt, mustard, mayonnaise, salt, pepper and a little honey and season to taste, then add the chive rolls.

Clean, wash and finely slice the radishes. Wash the young onion or fresh garlic and cut into fine rolls.

Place the salmon on the ends of the asparagus, then a row of radish slices. Pour the sauce over the other end of the asparagus so that you can still see the tips and place the sliced hard-boiled eggs on top.

Garnish with young onion or garlic rolls.

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