Smoked salmon with asparagus salad and blood grape

10 servings

Asparagus Salad
2 bunches of green asparagus
2 bunches of white asparagus
1 bunch of chive
2 spoonfuls of olive oil "Mosto Oro"
1 teaspoonful of Chardonnay vinegar
½ teaspoonful of mustard

Blood Grape
3 blood grapefruits
½ bunch of dill

Smoked salmon
1 kilo oldfashioned smoked salmon sliced from Rossini Caviar

The white asparagus are peeled and steamed soft in 6 to 7 minutes - they must still retain a "bite". The green asparagus should be steamed only in 3 to 4 minutes.
They are then to be cut in reasonable pieces and turned with finely cut
chive and the whisked oil, vinegar, mustard, salt and freshly ground pepper. Serve on top of the smoked salmon together with the blood grapefruit filets.