Asparagus Salad with Spinach and Mushrooms

Peel bottom third of asparagus, cut off woody ends and cut remaining pieces into 3-4 cm (approximately 1.5in) long pieces. Squeeze half a lemon over them.

Cook asparagus in boiling salted water until al dente with lemon juice and butter for about 20 minutes. Remove and drain. Set aside.

While asparagus cooks, clean mushrooms and cut into thin slices. Rinse and cut tomatoes in half. Rinse and spin dry spinach.

For the vinaigrette, peel onion and finely dice. Rinse lime in hot water, pat dry, finely grate zest and squeeze juice. Coarsely grind pink pepper. Mix lime juice, zest, onion, vinegar, pepper, salt and oil with a whisk.