1.Steam asparagus in a large, lidded frying pan with a small amount of water and salt, with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.
2.Arrange the leaves and asparagus on a large platter.
3.Carefully tear salmon into bite-sized chunks and nestle it into the greens.
4.Place vinaigrette ingredients in a small jar, season, and shake to combine. Generously dress salad with cracked black pepper and drizzle with vinaigrette.
Remember to check labels if eating gluten free.Note