Bring a large saucepan of sallted water to boil. Add the asparagus and cook for 4 minutes and drain. Refresh under cold running water and drain again. Set aside and cool.

To make the dressing, combine all the ingredients in a small bowl and stair well. Cut the avocado in half lengthways. Remove the stone and skin. Cut the flesh into bite sized pieces and brush with lemin juice.

To assemble the salad, arrange the rocket leaves on individual dishes and top with avocado and asparagus. Cut the smoked salmon into stripes and scatter over the top of the salad. Add the onion and herbs. Drizzle over the dressing, garnish with fresh parsley, lemon wedges.