A more wonderful asparagus recipe:
Quarter the lettuce hearts and pluck the lollo into individual leaves. Rinse both well and spin dry. Halve and slice the tomatoes and the cucumber. Make the asparagus tips.
Cut the cheese into cubes. Cut the grapes in half and remove the seeds. Lightly toast the pine nuts in a non-stick pan.
Arrange all these ingredients on plates. Mix all the ingredients for the sauce well and drizzle over the top.
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