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.