Spinach asparagus salad

Cut the bread into cubes. Squeeze the lemon. Cut the tomatoes in four. Cut the woody end of the asparagus and cut the asparagus into 4 cm pieces. Cook the asparagus pieces in a pan with plenty of boiling water and salt for 3-4 minutes. Leave them covered for 10 minutes afterwards.

Boil the eggs almost hard in 6-8 minutes. Shower the spinach in a colander with plenty of boiling water. Let it drain well. Heat one third of the olive oil in a frying pan and fry the bread cubes around golden brown to croutons.

Beat in a bowl (0.5 tablespoon per person) lemon juice with mustard, the rest of the olive oil, salt and pepper to a dressing. Let the asparagus drain in a sieve. Put them in a deep plate and gently spoon through 2-3 tablespoons of dressing. Spoon the spinach through the remaining dressing. Peel the eggs and cut them in quarter lengthwise.

Divide the spinach, asparagus and tomato wedges and put the egg wedges between them. Sprinkle the croutons and pecans over them.