Asparagus Salad with Pickled Salmon
Rinse and peel asparagus (from green asparagus peel only the lower third of the spears; peel the white asparagus spears from the head). Cut off woody ends. Cook the white asparagus in boiling salted water with 1 tablespoon of butter and a pinch of sugar for 15 minutes until al dente. Cook the green for only the last 10 minutes, as this is cooked faster. Rinse with ice-cold water, drain and cut into 4 cm (approximately 1 1/2 inches) long pieces. Marinate with 3 tablespoons olive oil, sherry vinegar and a pinch of salt.
Remove the leaves completely from the lettuce heart, rinse and drain well.
Cut the heart into quarters, season with salt and drizzle with lemon juice and the remaining olive oil. Mix the asparagus pieces, lettuce and salad heart on plates. Lay 3 rolled salmon slices on top of each. To serve, top with 1 tablespoon horseradish cream, 1 teaspoon salmon caviar and fresh sprigs of dill.