Midsummer Fantasie

225 g/8 oz cucumber
100 g/4 oz sliced smoked salmon
8 white asparagus stalks, peeled
20 small green asparagus stalks, peeled
salt
freshly ground black pepper
juice of I lemon
I tablespoon Dijon mustard
1 tablespoon granulated sugar
6 tablespoons olive oil
2 tablespoons Quark
1 tablespoon chopped dill
dill sprigs, to garnish

Cut the cucumber and salmon into julienne strips. Season the asparagus with salt and pepper and lemon juice. Steam the asparagus over boiling water for 3 minutes.

Meanwhile, make the dressing: place the mustard, sugar, oil, Quark, dill and seasoning to taste in a screw-topped jar. Shake thoroughly, then taste and adjust the seasoning if necessary.

Arrange the cooked asparagus on 4 individual plates, and sprinkle on the cucumber and salmon. Garnish with sprigs of dill and serve with mustard dressing.

SERVES 4