Finely dice 1 clove of garlic and the onion and mix them together with honey, mustard, balsamic vinegar, salt and pepper in a small bowl.
Then add the oil and the finely chopped herbs and mix to a smooth vinaigrette.
Cook the asparagus in boiling salted water for 5 min, remove from heat and let stand for another 5 min. Then drain well and immediately place in the marinade and let stand in a warm place for 20 min. Fry the fillets briefly (pink) with 2 cloves of chopped garlic, salt and pepper.
Mix the leaf salads and arrange on the plates.
Arrange the fillets in slices with the still warm asparagus on the salad and pour the remaining vinaigrette over the Pour over the salad.