1 teaspoon sugar
500 grams white asparagus
3 tablespoons Carbonell Extra Virgen Olive Oil
1 tablespoon balsamic vinegar
1 teaspoon mustard
1 teaspoon honey
150 grams samphire
100 grams smoked salmon
Bring a large pan with plenty of water, sugar and a pinch of salt to the boil. Peel the asparagus and cut 1-2 cm off the bottom of the stalks. Spoon the asparagus into the boiling water; bring the water back to the boil. Remove the pan from the heat and leave the asparagus covered on one side for 15-20 minutes. Drain the asparagus, let it cool slightly and then cut into slanted pieces of approximately 2 cm in length.
Make a dressing with the olive oil, vinegar, mustard and honey. Wash the samphire briefly under cold running water. Bring a pan of water to the boil. Add the samphire and cook for ½ minute. Drain it in a colander.
Mix the asparagus with the samphire and dress the mixture. Divide the salad between 4 plates.
Cut the smoked salmon into wide strips and spread this over the salad.