Earth Apple and Asparagus Salad with Beans and Smoked Salmon

A delicious recipe for the asparagus season:

Make the washed potatoes with the peel in enough salted water, drain, cool a little, peel and cut into slices. If necessary, remove the peel from the lower third of the asparagus spears, cut the ends into small pieces and rinse the asparagus spears. Cut into 2 cm long pieces. Remove the peel from the onion and cut it into narrow strips. Clean and rinse the beans and perhaps cut them into pieces. The asparagus heads whole. In boiling hot salted water, blanch in order the asparagus sections, then the beans, the onion and the asparagus heads (about 2 to 3 min). Keep the resulting vegetable stock. Cut the salmon into 1 cm wide strips. Mix the vinegar, olive oil and 100 ml of vegetable stock to make a salad dressing, season with salt, pepper and sugar. Mix the potatoes, beans and onion in a baking dish with the salad dressing and let it stand for a short time. In the meantime, beat egg, sour cream, horseradish and olive oil in a high bowl with a blender = fold in celery leaves and finely chopped kitchen herbs and season the sauce= with salt, pepper and a squeeze of juice from a lemon. Arrange the lettuce, spread the salmon evenly on top and drizzle with the sauce.

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