Break the ends from the asparagus and trim if necessary. Blanch in boiling water – or steam – until just tender. Refresh in a bowl of icy water to retain the colour.
Remove the green hulls and halve the strawberries.
Remove any brown tips from the bean sprouts.
Halve, stone and peel the avocado. Brush with the lemon juice to prevent browning.
To prepare the dressing, whisk the ingredients in a bowl.
Pile the salad ingredients on a serving plate and drizzle with the dressing.