Start with the preperation of the poaching liquor. Pour the beer in a sauce pan, peel and slice the onion and garlic and add to the lager. Add two slices of lemon, the bay leaves and the pepper corns. Gently bring to a simmering point. Next, make the aioli. Chop a few of the herbs mix with the vinegar and infuse gently over a slow fire, set aside to cool. Peel the garlic and blend together with the egg yolks using a stick blender. Gradually pour in the vegetable oil in a thin stream while continuing whizzing. Transfer the aioli into a clean bowl, strain the vinegar over and whisk to incorporate. Arrange consistency with the hot water. Finally throw in a few chopped herbs.Next, prepare the apple coleslaw. Finely shred the apple and cabbage and mix together. Make dressing with the remaining ingredients andcombine. To serve, poach the salmon fillets in the beer poaching liquor for approximately 10 minutes and the asparagus for 2 to 3 minutes. Serve the fish and asparagus accomapanied with the apple coleslaw, a generous dollop of the herb aioli and sprinkle with freshly ground black pepper.