Potato and Asparagus Salad
Peel the asparagus and cook in slightly salted water with sugar for about 12 minutes. Drain. Combine 75 ml (approximately 2 1/2 ounces) of the asparagus water with the vegetable broth. Stir in the lemon juice, vinegar, mustard, salt, pepper and oil.
Boil potatoes (with their skins), drain, let the water evaporate briefly and peel. Slice the potatoes and mix (while still hot) with the marinade. Let sit for about 1 hour.
Cut chives into small rings and cut smoked salmon into strips. Add the salmon, chives and asparagus to the potatoes. Season everything with salt, pepper and some lemon juice, as desired.