Smoked salmon, asparagus and watercress

Detailed step-by-step description of how to cook the dish "Smoked salmon, asparagus and watercress". Try it by all means

Place asparagus in a heatproof, shallow dish. Pour over boiling water and stand for 4 minutes. Drain. Refresh in cold water. Pat dry with paper towels. Arrange asparagus, watercress and beans on plates. Cut salmon in half lengthways and arrange over salad.
Juice 1 lime and cut remaining lime into wedges. Combine mayonnaise, mustard and 2 tablespoons lime juice in a small bowl. Season with salt and pepper. Whisk until smooth.
Spoon dressing over salad. Serve with lime wedges.

Source

2 bunches asparagus, trimmed, halved lengthways

1 bunch watercress, sprigs picked

400g can cannellini beans, drained, rinsed

2 x 175g pieces smoked salmon fillets

2 limes

1/4 cup whole-egg mayonnaise

2 tsp Maille dijon mustard

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