Rinse and peel the asparagus, boil in salted water and put in the middle of a serving dish.

Boil the green beans in salted water, strain off through a colander and chill, add the lemon juice and oil, sprinkle with chopped greens and toss.

Put the green beans round the asparagus and coat the vegetables with the mayonnaise. Garnish with egg and tomato slices and greens.