Boil asparagus in salted water to crisp/tender and plunge into cold water. Shred chicken or fish. Set both aside.
Scatter lettuce on a wide plate. Arrange asparagus, cucumbers, tomatoes, onion, mushrooms and sliced eggs on top decoratively. Place shredded or sliced meat into center of plate. Mash one egg and combine with dressing.
Serve with generous grindings of black pepper and a crusty loaf of bread as a complete meal salad.
