The chef’s asparagus

Peel the asparagus gently but thoroughly. Cook them in plenty of salted water or in the steamer, depending on the amount. Let them drip off on a clean towel to drain all excess of water. Heat the sauce in a pan or follow the instructions on the packaging. Dress the asparagus and coat with the hot Hollandaise sauce, arrange the salmon slices and grey shrimps nicely on the plate and garnish with lemon and dill.