Wash asparagus, cut off pointy tips, slice coarsely, blanch in salted water for 10 minutes and place into a cold water, dry. Cut the lemon into halves and squeeze the juice. Mix 2 tablespoons of lemon juice with olive oil, salt and pepper. Mix a half of chopped chive with asparagus and dressing, leave for 20 minutes to marinate. Mix cream with creamy sauce, add the remaining lemon juice, salt, pepper and chive. Place the filling on the salmon, collapse the bag and wrap with the chive feathers . Place lettuce on the plate, then place asparagus and in the end-fish.