Put the kettle on. Cut the bottom 3 cm off the green asparagus and shave off ribbons with a potato peeler or a mandolin. Put asparagus and peas into a bowl and pour boiling water over them. Let stand for two minutes.
Cut the mango into strips and crumble the feta. Place the lamb’s lettuce into a bowl, drain asparagus ribbons and peas and distribute over the lamb’s lettuce.
Add mango strips and sprinkle with the feta and pomegranate seeds.
Prepare a dressing from the vinegar, oil and mustard. Season with salt and pepper. Pour dressing over the salad.