1. double cream cream cheese properly whisk with the butter. Rinse dill and basil under cold tap water and dry.
Pluck leaves from 2/3 of the stems and chop coarsely. Keep remaining culinary herbs chilled for leaf salad. Stir the minced herbs into the cream cheese mixture and season with lemon zest, pepper and salt.
2. very briefly (maximum 10 seconds) rinse some lettuce leaves and the chives in boiling hot tap water, remove, immediately cool ice-cold and dry. Cut out the hard veins of the lettuce leaves. Lay out two slices of smoked salmon slightly overlapping each. Place the lettuce leaves on top (cut off if necessary) and place 1/4 of the cream cheese amount on each. Fold the salmon over the filling. Tie ends of salmon rolls with chives. Cool salmon rolls.
Cut the tips of the asparagus spears into small pieces (they do not need to be peeled, prepare the lower parts of the spears into broth). Sauté the asparagus tips in salted water for 7 to 8 minutes until firm to the bite. Remove, drain properly and cut in half lengthwise. 4.
Clean some lettuce, rinse and spin dry. Cut into 1 cm wide strips, offer on plates with the asparagus spears. Serve two salmon sugar cubes next to the lettuce. 5.
Whip a marinade of salt, vinegar, pepper and oil and drizzle over the lettuce and asparagus tips. Garnish with the remaining basil leaves and dill.
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