Trim the asparagus to one size and roll them together in the Parma ham slices. Sprinkle over the Parmesan cheese and brown under the grill until the parmesan starts to lightly brown. Meanwhile, mix together yogurt and fresh mint and place in the fridge for a few minutes to chill. Next, heat a non-stick pan and add in the butter. Season the salmon lightly with salt and pepper and seal the salmon presentation side first, leave until lightly browned. Continue to seal on the opposite side. Finish cooking the salmon in the pre-heated oven at 180`c for a few more minutes. Meanwhile, put the lettuce in a bowl and mix in the chopped spring onions, sliced radishes and cherry tomatoes. Pour in the olive oil, check for seasoning and continue to mix well. To serve, place the asparagus in the middle of your serving plates and pile on the salad. Finally, place the cooked salmon on top, drizzle over the yogurt and mint dressing and serve.