Wild Rice Salad with Asparagus, Salmon and Quail Eggs

A more wonderful asparagus recipe:

Peel the asparagus spears. Bring water to boil with sugar, lemon, salt and old white bread. Soften the asparagus spears in it, remove and cool. In the asparagus water, gently roll the wild rice until soft with the lid closed, drain and cool as well. Make the quail eggs for ten minutes, quench when cooled and peel. Stir the Dijon mustard with salt, pepper, a pinch of sugar and the vinegar. Then pour in the oil. Chop the dill and add. Cut the tips of the asparagus (about 4 cm) into small pieces, cut them in half and drizzle with a little bit of sauce. Cut the rest of the asparagus into pieces. Mix the long grain rice and the asparagus sections with the sauce, and place on a plate. Drape the asparagus tips all around. Also the quail eggs. Form florets with the smoked salmon, and place on the lettuce. Garnish with dill tips.

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