Luncheon Salad Bowl - Vegeterian

2 pounds fresh asparagus

2 hard-boiled eggs

1/2 cucumber

3 spring onions

2 tomatoes

1 small head lettuce

3 ounces sliced black olives

French dressing

Wash asparagus, break off tough ends and cook in small amount of boiling salted water until tender.

Drain and cool.

Slice eggs.

Peel and slice cucumber.

Slice onions very thin.

Cut tomatoes into wedges.

Tear lettuce into bite-sized pieces in salad bowl.

Arrange asparagus stalks, tomato and cucumber in groups over lettuce.

Sprinkle onions over all.

Centre with egg slices and sliced olives.

Serve French dressing.

Serves 5.