To start, wash and dry the salad. Next, boil the asparagus. I was frozen and, of course, already purified. If you would like to cook from fresh, then it needs to be cleaned. Clean the asparagus, stepping back a little more than 1 cm from the kidney. From top to bottom. Then cut about 2 cm from the end of the barrel. Cut into pieces of 1 cm Put the asparagus in boiling, salted water with sugar, butter and lemon juice, but continue to cook on low heat for 5-10 minutes, depending on grade and size of asparagus. Remove asparagus from water and dry. Okay cool.

Cucumbers, greens and tomatoes to slice. To make the sauce for this, rust. oil (I mixed a little oil from the tomato and olive. Oooooooo, it's so fragrant), pepper, lim. juice mix. The salt I added at the very end, when mixed in the salad, literally a drop, that the trout was salty, and the tomatoes with the oil is also quite spicy.

In the bowl mix well and top with broken pieces of fish. Bon appétit!