Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Season boiling salted water with lemon juice and 2 tbsp. sugar, cook asparagus for about 5 minutes. In the meantime peel onion and cut into thin slices.
Halve the papaya and remove the seeds. Peel the flesh and cut into slices. Drain asparagus and chill in cold water. Season vinegar and stock with pepper and a little sugar. Add oil drop by drop.
Mix asparagus, onion and papaya with the vinaigrette. Roast the nuts in a pan without fat. Take them out and let them cool down. Wash the chervil and dab dry. Wash salmon, pat dry and cut into 8 thin slices.
Season with salt and pepper, cover each with 1 stalk of chervil. Heat 1 tablespoon of oil in a large coated pan. Fry the salmon slices for 2-3 minutes while turning, remove. Season salad with salt, pepper and sugar and arrange on plates.
Cover with 2 slices of salmon each. Chop the nuts and sprinkle them over the salmon. Garnish with remaining chervil.