Once you’ve snapped off their woody stalks, griddle or dry fry the (washed) Asparagus spears until they are a little bit cooked but still have some bite to them – set aside to cool before chopping into chunks
Wash the Lettuce
Drain the tin of Sweetcorn
Finely dice the Red Onion and Gherkin
Make a dressing from 2 tbsp Lemon Juice, 1 tsp Dijon and 4 or 5 tbsp of Extra Virgin Olive Oil (shake it in a jar, or whisk in a bowl to mix properly). Season to taste
Make the salad by laying the whole Lettuce leaves out on a large plate, and covering with Corn, Onions, Gherkins and the chopped Asparagus
Dress liberally and enjoy with a BBQ or with some Falafel or Bean Fritters