Blanche asparagus (cover in boiling water and allow to stand for about 30 seconds, then place straight into cold water).

Place asparagus, onions, flat-leaf parsley/cilantro, schug (start with one tablespoon and check for taste), and capers into a bowl.

Add salad dressing, mix well, add ground black pepper and just before serving, add smoked salmon. Give it a good stir.

Serve immediately.

When cool enough to handle, slice asparagus into one-inch pieces.