Peel asparagus, cut edges. Cut asparagus into pieces 2-3 inch (6-8 cm) long, boil until half ready and cast in a colander.

Beat egg with starch diluted in cool water (1:2). Dip asparagus in the mix and fry in vegetable oil.

Space fried asparagus on a flat plate evenly over the lettuce leaves. Top with greens.