For the asparagus-salmon tartare, cut the green asparagus and salmon into cubes as small as possible. Chop the onions and chop the basil.
Chop the chili as well (remove the seeds, otherwise it will be too spicy). Squeeze the lime. Put everything in a bowl and mix with lime juice and oil.
Season with salt and pepper. Leave in the refrigerator for 1/2 hour. Form small portions and arrange on plates.
Preparation Tip:
The asparagus-salmon tartare is best served with fresh white bread.
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