Pod the Broad Beans and blanch them quickly in some boiling water (2 – 5 mins depending on how small they are) before slipping them out of their skins and setting aside
[If they are super baby broad beans - you can skip the second bit, but particularly with more mature beans, I'd recommend taking off the skins]
Snap off the ends of the Asparagus and griddle for 5 – 10 minutes, or until cooked but with some good bite and crunch left. Chop into pieces and set aside
Wash the Lettuce and lay out on a plate
Finely chop some Red Onion
I used Roasted Tomatoes here, but fresh Cherry ones would work brilliantly too
Cover the Lettuce with the other ingredients – the Onion, Tomatoes, Asparagus and Broad Beans. Finally top with Peashoots and some dressing
[A good dressing here would be Juice of half a Lemon, a drizzle of Maple syrup, a very long drizzle Olive Oil and a teaspoon of Dijon - whisked together so it emulsifies properly. Add Black Pepper and season to taste]