2 lbs. fresh asparagus
1/2 lb. fresh peas
1/2 c. salad oil
1/4 c. wine vinegar
1 tsp. sugar
Salt and pepper to taste
1 clove minced garlic

Cook peas and asparagus until tender crisp. Drain. Cover with vinegar and oil mixed with spices. Chill overnight in refrigerator. Arrange on lettuce, top with shredded Swiss cheese.

In summer you can try cherry tomatoes, black olives, green or red pepper, cauliflower, anything you have around or on hand from your garden.