1 head butter lettuce
1/2 head red leaf lettuce
1/2 lb. fresh or frozen asparagus

Prepare the salad: wash lettuce, dry thoroughly and break into bite-size pieces, discarding heavy center stalk. Break and discard heavy ends from asparagus, and plunge, whole, into boiling water for 3 to 5 minutes or until bright green and tender-crisp. Remove from water, drain well and cut into 1 1/2 inch pieces. Combine with lettuce.

FRENCH DRESSING:

3 tbsp. olive oil
1 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
Sea salt (opt.)
1 clove garlic, halved
Fresh ground black pepper

Prepare the dressing: place oil, lemon juice, mustard and sea salt to taste in measuring cup. Skewer garlic on fork and whip dressing with garlic fork. Pour over salad. Add pepper to taste and toss well. Serves 4.