First, rinse and dry the salad. Next, boil the asparagus.
I had it frozen and, of course, already peeled. But if you cook from fresh, then it needs to be cleaned. Peel the asparagus, stepping back a little more than 1 cm from the bud. Top down. Then cut about 2 cm from the end of the trunk. Cut into 1cm pieces. Put the asparagus in boiling, salted water with sugar, butter and lemon juice, but continue to cook over low heat for 5-10 minutes, depending on the variety and size of the asparagus. Remove the asparagus from the water and dry. Cool well.
Chop cucumbers, herbs and tomatoes. Prepare the sauce, for this, rast. butter (I mixed a little tomato oil and olive oil. Oooooooo, it's so aromatic), ground pepper, lemon mix the juice. I added salt at the very end, when I mixed the salad, literally a drop, because the trout was salty, and the tomatoes with oil are also quite spicy.
In a salad bowl, mix everything well and break the fish into pieces on top.