Salad with Green Asparagus
Rinse lettuce, trim and spin dry. Rinse tomatoes. Peel onion and cut into thin rings. Remove end from asparagus and blanch in a pot of boiling salted water for about 8-10 minutes. Drain and let cool. Rinse leeks, trim and cut into 2 cm (approximately 1 inch) long pieces. Blanch leeks in a pot of boiling salted water for 5 minutes. Drain and let cool. Drain mandarins.
In a large salad bowl, mix lettuce, onion, tomato, asparagus, leeks, pecans and mandarin with 5 tablespoons oil, 3 tablespoons vinegar, mix well and season with salt and pepper. Toast sesame seeds over low heat in a dry skillet, sprinkle over salad, stir and serve immediately. Serve with fresh white bread and some cheese if desired.