Cook the asparagus in boiling water and steam in the usual way until bright green and just al dente. Drain, and refresh with cold water instantly. Drain again and pat dry with some kitchen towel.

Toss together the pomegranate seeds, hazelnuts, lettuce and parsley. Add the raspberry vinegar and toss. (If you don't have any raspberry vinegar, whisk the orange juice with the red wine vinegar, a squeeze of clear honey and salt and pepper to taste.) Slice each asparagus stalk diagonally into 1.5 inch pieces and add to the salad.

Slice the smoked duck into neat slices about 1/3 inch/0.5 cm thick.

Divide the salad between two plates and top with slices of duck.

Enjoy with some sourdough bread and unsalted butter.