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Cook the asparagus in boiling salted water with a pitch of sugar for about five minutes then immediately refresh in a bowl of ice. This blocks the cooking process and helps preserve their lovely green color. Cut the zucchini width-wise into circles, sauté in olive oil and sprinkle with salt. In a medium bowl, mix the lamb's lettuce, the drained and dried asparagus, the cherry tomatoes previously halved and the zucchini. Season lightly with salt and finish off with a generous drizzling of extra virgin olive oil. For a more filling salad, add some freshly made croutons or some toasted almonds.