Ingredients:

- 8 Espárrago de Navarra spears
- 2 langoustines
- 2 red prawns
- 1/2 French lettuce
- 2 lettuce hearts from Tudela
- grated carrot
- grated celery
- soy shoots
- a bunch of lamb’s lettuce
- garlic
- mayonnaise.

Method:

Boil the seafood with salted water and refresh it afterwards with more fresh water. Place on a dish all the vegetables, which will have been previously washed and cut into pieces. Place the tips of asparagus in the middle and on their end, the peeled tails of the seafood. To accompany the salad, use garlic mayonnaise or a very light mayonnaise.