To start, rinse and dry the salad. Then boil the asparagus.
I had it frozen and, of course, already peeled. But if you'll cook from fresh, it needs to be cleaned. Clean asparagus, retreating slightly more than 1 cm from the kidney. Top to bottom. Then cut about 2 cm from the end of the trunk. Cut into pieces of 1cm. Put the asparagus in boiling, salt water with sugar, butter and lemon juice, but continue to cook on low heat for 5-10 minutes, depending on the variety and size of asparagus. Remove asparagus from water and dry. Cool well.
Cucumbers, greens and tomatoes cut into. To make the sauce for this, rust. oil (I mixed a little oil from the tomato and olive. Oooooooh, it's so fragrant), ground pepper, lime. juice mix. I added salt at the very end, when I mixed the salad, literally a drop, t to the trout was salty, and tomatoes with butter are also quite spicy.
In the salad bowl mix well and break into pieces on top of the fish.