Prep. time: 25 minutes
Cooking time: 5 minutes

1. Wash and peel the asparagus; cook for 2 minutes in boiling salted water. It should stay slightly crisp.
2. Immerse the asparagus into ice water to stop the cooking and set the color; drain.
3. Halve the asparagus lengthwise. 
4. Quarter the lemon and remove the pulp, keeping only the skin. Cut it into thin strips. 
5. Finely chop the green onion.
6. Chop the herbs and combine them.
7. Make the vinaigrette by combining the oil, vinegar, salt and pepper.

Finishing and presentation

1. Divide the asparagus among 4 plates.
2. Drizzle with vinaigrette.
3. Sprinkle the lemon strips, pine nuts and herbs on top.
4. Finish with the olives and the Carré Frais, cut into cubes.
5. Serve with multi-grain bread.