Asparagus salad with baked asparagus tip, avocado and dandelion

Peel the asparagus and trim the ends. Set the tips aside. Slice the asparagus into thin rounds and marinade with the sugar and a pinch of salt in a bowl. Leave to marinade for about 30 minutes. Thinly slice the radishes, finely chop the dandelion and discard the avocado stones. Dice the avocados. Add the radishes, dandelion and avocado to the bowl with the asparagus. Season with salt, pepper, freshly pressed lemon juice and olive oil again. Stir. Boil the asparagus tips in salt water for about 7 minutes, then rinse in ice water. Bread with flour, egg and breadcrumbs and deep-fry in hot oil at about 175 degrees until golden brown. To serve, arrange the salad in the middle of the plate, add the asparagus tip and decorate with mountain blossoms.