Cut prepared asparagus into slices of 4 centimeters. Blanch in salted boiling water. Tilt in a colander, rinse with ice water. Fry duck breast in vegetable oil for 7 minutes on each side. Season with salt and pepper. Clean and slice the strawberries. Chop salad. Remove the orange zest and squeeze the juice. Chop mint. Stir in the zest, mayonnaise and sour cream, add 3-4 tablespoons of orange juice, salt and pepper to taste. Fillet, mix with salad, asparagus, strawberries and dressing. Sprinkle with almonds and pepper.