Peach Rosemary Asparagus Salad

Ingredients: (organic and fresh!)

1 bunch of asparagus
fresh lettuce
1 large peach
1 nectarine
2 cups spinach
1/2 cup cooked lentils (red or green)
dried currants
sprig of rosemary
garlic
red wine vinegar
black pepper
salt

Saute and steam the asparagus with the garlic and rosemary with a bit of water in a covered pan, once almost fully cooked, reduce heat and add peaches and currants, saute for a minute, add spinach and remove from heat as soon as wilting begins. Throw mixture on a bed of fresh chopped lettuce that has red wine vinegar drizzled over it. Add a heaping mound of lentils and sprinkle salt, red wine vinegar on this mound. Sprinkle pepper over the salad. Enjoy and hug the summer.