Asparagus with Salmon

Peel white asparagus thoroughly, rinse and cut off woody ends, cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Cut off woddy ends of green asparagus, chop as well. Simmer white asparagus for about 7-8 minutes in boiling salted water combined with sugar and remaining lemon juice. Add green asparagus after 2 minutes. Heat oil in a pan and cook salmon for about 3 minutes per side. Cut already cooked potatoes into wedges and combine with 2 tablespoons of melted butter, season with salt and pepper. Heat the rest of butter in a pan, drain asparagus and saute for a few minutes. Arrange asparagus with diced salmon and potato wedges on plates and serve garnished with parsley.