ASPARAGUS AND DILLED SALMON SALAD

1 1/2 lbs. fresh asparagus, tough ends trimmed
2 cups watercress, washed and drained
9 ounces corn kernels, thawed if frozen
7 ounces smoked salmon, boned and flaked
3 Tbsp. mayonnaise
1 lime, juiced
6 sprigs fresh dill, snipped

Place asparagus in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until bright green and just tender. Remove steamer basket and rinse asparagus under cold running water. Drain well.

Arrange watercress and corn around the edge of individual salad plates. Lay asparagus spears in center of plate. Season with salt and pepper to taste. Top with smoked salmon.

Combine mayonnaise, lime juice and dill in a bowl. Drizzle over salad.