Serves 2

1 bunch asparagus, trimmed and lightly cooked
½ cup cherry tomatoes, halved
2 large handfuls baby spinach leaves
1 stalk celery, sliced
¼ cup roasted pecans, chopped
Salt and pepper, to taste
2 tablespoons each of olive oil and lemon juice

Slice the cooked asparagus in half and place it into a serving bowl, along with all other ingredients except oil and lemon juice.

Toss the salad gently, drizzle with olive oil and lemon juice and serve.