A recipe for asparagus for gourmets:
Rinse vegetables. Peel woody ends from both types of asparagus. Peel white asparagus completely, green asparagus -perhaps in the lower third.
Remove the peel from the potatoes. Coarsely grate asparagus and potatoes. Mix grated cornstarch and season with salt and pepper.
Mix mustard with crème fraîche and honey. Season the sauce with salt and freshly ground pepper.
In a large coated frying pan, fry the asparagus and strawberry mixture in hot lard to make 4 golden brown hash browns. Meanwhile, rinse dill and pluck off tops.
Place salmon on top of hash browns, sprinkle with dill. If desired, pepper over and bring to table with the mustard-honey sauce.