Peel the asparagus and cook it in salted water. Peel the potatoes and cook them in salted water. Rasp off the peel of the lemon and squeeze out the juice.
Thaw the salmon fillets, cut them into not too small cubes and let them steep in slightly boiling salted water for about 3 minutes.
Heat the butter in a saucepan. Add the lemon juice and let it froth. Season to taste with salt and pepper.
Spread the potatoes on the plates, add the asparagus, put the salmon cubes on the asparagus, pour the lemon butter over everything and garnish with the lemon rasps.
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