Peel the white asparagus all around, cut off 1 small cm from the bottom, and cut into diagonal pieces of 2 to 3 cm, drizzle with 1 tbsp olive oil, season with pepper and salt, place in the fryer basket of your Airfryer and roast for 10 min at 180°C. Set aside.
Sprinkle the bag of potato pops into your basket and bake for 10 to 12 min at 200°C or until they are nicely colored and crispy.
Meanwhile, make the sauce: blend goat cheese, yogurt, pepper and salt, and 2 tbsp olive oil with 2 slices of salmon into a smooth sauce, adding a little water if necessary.
Cut off the bottom of the green asparagus and slice them unpeeled into thin rounds.
Arrange the potato pops and roasted asparagus on a platter, pour the sauce over it, and top with chopped spring onion, radish, asparagus, and smoked salmon.
Hurry up and dig in!