Capricciosa salad

Preparation:

Preparation: Clean the asparagus by depriving them of the woody part of the stems. Wash them, tie them in a bunch and put them to boil, standing upright, in a saucepan with two inches of salted water. Then clean the lamb's lettuce, depriving it of the radicle. Then pass the salad in more water to remove all traces of soil, then drain it and collect it in a suitable dish. Remove the green outer part of a medium-sized courgette, obtaining 3 mm thick slices. Cut them into thin sticks (julienne). Also cut the ham and carrot into julienne strips, peeled. Drain the asparagus and remove the tips from the stems with which you can prepare a risotto. In the plate with the lamb's lettuce, mix the other vegetables, the asparagus tips and the ham. Drain the quail eggs from the preserving liquid and cut them in half, placing them on the salad. In a small bowl, dilute a pinch of salt with the filtered juice of a lemon. Add a pinch of pepper, a splash of Worcester and emulsify everything with the oil slowly poured down. Dress the salad in the presence of the diners.