White Asparagus with Smoked Salmon, Sorrel, and Trout Caviar

I grew up in a part of the world that loves white asparagus. Every spring we’d buy and eat as much as we could while they lasted. Everyone was served a pound—that was the typical portion size. We kids would go around to the farmers knowing they couldn’t sell broken ones and we’d buy them cheap—which meant more tips, the best part. My mother used to prepare it in many ways, with vinaigrettes, hollandaise sauce, bearnaise sauce. And we’d keep the cooking liquid and use it as the base for soup