2 servings

1 bunch of asparagus
¼ cup chopped red bell pepper
1 cup torn lettuce
pinch of sea salt
vinegar or lemon juice.
pepper to taste

Cook asparagus and let them cool. Cut the asparagus in 3 or 4 pieces.
In a platter place the lettuce, arrange asparagus over lettuce, sprinkle bell pepper. Dress with salt, ground pepper and lemon juice.