Topped with a refreshing ponzu and mustard dressing
- Cooking time
- 10 minutes
- Nutrition information is for one serving.
- Remove the woody ends of each asparagus, then peel away the tough outer layer for thick stalks and boil them in lightly salted water (not listed in ingredients).
Cut into 3 cm (1-1/4 in.) lengths.
Quickly boil the bell pepper in the same water, and then julienne.
- Shred the lettuce into easy-to-eat sizes.
- Dress (1) and (2) with the dressing (A) and serve.