2 bunches asparagus spears, trimmed, cut into 4cm lengths
250g bunch watercress, leaves picked, rinsed, drained
200g sliced smoked salmon
2 tblsps olive oil
2 cloves garlic, crushed
½ cup finely grated parmesan
¼ cup olive oil
¼ cup lemon juice
¼ cup finely chopped fresh dill
1 tblsp horseradish cream
1 tsp honey
To make bagel croutons, use a serrated knife to slice bagels as thinly as possible into rounds. Place on a large oven tray. Combine oil and garlic in a bowl. Brush over both sides of rounds. Sprinkle one side with parmesan.
Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until golden and crisp. Remove from oven. Cool on tray. Break into large pieces.
Meanwhile, place asparagus in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well.
To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.
To serve, arrange watercress, asparagus, salmon and croutons in a shallow bowl. Drizzle over dressing. Toss gently to combine.