Fresh asparagus and lime dill salmon salad

This is this week's "Recipe of the Week" in the Thursday magazine's SlimLines column.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  kg fresh asparagus, tough ends trimmed
• 100  g watercress, washed and drained
• 250  g corn kernels, drained
• 300  g smoked salmon, boned and flaked
• 65  g mayonnaise
• 1 1⁄2 limes, juiced
• 9  sprigs fresh dill, snipped

Directions

1. Place an asparagus in a steamer basket over boiling water.
2. Cover pan.
3. Steam for 4-5 minutes or until bright green and just tender.
4. Remove steamer basket.
5. Rinse asparagus under cold running water.
6. Drain well.
7. Arrange watercress and corn around the edge of individual salad plates.
8. Lay asparagus spears in the centre of the plate.
9. Season with salt and pepper to taste.
10. Top with smoked salmon.
11. Combine mayonnaise, lime juice and dill in a bowl.
12. Drizzle over salad.
13. Serve.