|10 min||5 min||1|
|4 medium spear(s)||Asparagus (trimmed)|
|1 1/2 tbsp||Extra virgin olive oil (for dressing)|
|1 tbsp||Wine vinegar (for dressing)|
|1/4 tsp||Lemon peel (zest) (grated)|
|1/2 dash||Black pepper|
|1/2 head||Lettuce, butterhead (Boston) (torn in bit size pieces)|
|1/2 cup||Lettuce, spring mix (mesclun)|
|2 medium||Tomato (sliced)|
|1/2 tbsp||Pine nuts, dried|
|6 medium||Black olives (pitted and chopped)|
In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.
To make the dressing: In a small bowl, whisk together oil, wine vinegar, lemon zest, salt and pepper; set aside.
In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.
Sprinkle with olives and pine nuts. Drizzle with dressing to serve.