White asparagus and smoked salmon salad

Method
Prep:15min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr5min 

1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the spears into bite-size pieces. Place the asparagus in a pot with enough water to cover, 1/2 teaspoon salt, a pinch of sugar and the butter. Bring to the boil; reduce heat and simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 15 to 20 minutes, depending on the thickness of the asparagus. Drain and place on a platter.
2. Slice the smoked salmon into thin strips and add to the asparagus.
3. Whisk white wine vinegar and olive oil together in a bowl until smooth. Pour it over asparagus and salmon; set aside for 30 minutes.
4. Add freshly chopped dill to the salad just before serving.