Grilled Asparagus and Smoked Salmon Salad

Pence Lake Photo Studio
The ingredients are listed without giving specific amounts.
A recipe like this allows a great deal of flexibility.
Asparagus, tough end snapped off
Smoked salmon, flaked
Washed lettuce leaves, spun dry
Cherry tomatoes, quartered
Olive oil
Mild balsamic vinegar
Salt & pepper
Coat asparagus lightly with olive oil and cook either on an outdoor grill or a grill pan on the stove top until the spears show grill marks. Cool spears, then slice diagonally and add a small amount of salt and pepper; the salmon will be sufficiently salty. Arrange the lettuce on a plate and place the asparagus and salmon flakes in the center. Sprinkle with a few capers and drizzle olive oil and balsamic vinegar over the salad.
If you feel decadent, you can also use hollandaise sauce, the recipe is listed in a recipe from last year Asparagus with Sauce Hollandaise.
Serve with slices of whole grain bread or crackers.