Bring a large saucepan of salted water to the boil, add the asparagus and blanch for 4 minutes.
Drain and plunge into cold water, then drain again. Set aside to cool.
To make the dressing, combine all the dressing ingredients in a small bowl and stir together
Halve, peel and stone the avocado and cut into bite-sized pieces. Brush with the lemon juice to
To assemble the salad, arrange the rocket leaves on individual serving plates and top with the
asparagus and avocado, Cut the smoked salmon into strips and arrange over the top of the salads,
then sprinkle over the onion and herbs, Drizzle over the dressing, then garnish with parsley sprigs
and lemon wedges. Serve with wholemeal bread.