Asparagus with Salmon and Eggs

Peel the bottom third of the green asparagus, and peel the white asparagus entirely. Trim the woody ends. Cook both the asparagus in about 1 liter (approximately 5 cups) of boiling water in a covered pot. Cook over low heat for about 10 minutes.

Pour the asparagus broth through a sieve into another pot. Add 1 teaspoon salt and add sugar, and bring to a boil again. Place the white asparagus into the broth and simmer for 10 minutes. Add the green asparagus into the pot and cook for a further 10-15 minutes together until done.

Rinse the salmon, pat dry, and cut into 8 equal pieces. Place the salmon pieces with some oil into a steamer, season with salt and pepper, and cook under hot steam with the lid closed for about 6 minutes.

Rinse the orange in hot water and pat dry. Grate the zest and squeeze out the juice.

For the dressing, mix the orange zest and the juice with the paprika flakes, balsamic vinegar, the remaining oil and 3-4 tablespoons of asparagus stock, and season with salt and pepper.

Peel the hardboiled eggs and cut into quarters.