Decadent summer salad

Not much needs to be said of this salad, it's delightfully decadent and full of summer. If these pics don't make it seem luxurious, then go ahead, make it and you surely will feel that naughty smile spread over your lips when you dig into it. of course there are endless variations that can be made to this salad, the egg could be poached, tuna could be added, olives, avocado, smoked mackerel, smoked salmon, roasted nuts; walnuts, pumpkin seeds, sunflower seeds, hazelnuts etc...

Salad for 1:
1 handful of lima beans (I bought them in their pods, I had about 5 pods)
1 almost hard boiled egg
4-6 green asparagus (amount depends on how decadent you want to be)
1 handful of parsley leaves
1 handful of salad leaves
4-6 cherry tomatoes
2 tsp roasted pine nuts

Dressing for the purist:
drizzle of extra virgin olive oil
drizzle lemon juice
salt & pepper to taste

Dressing for the non purist - such as myself:
1/2 tsp dijon mustard
1 tsp vinegar (balsamic or apple cider or white wine vinegar)
salt & pepper
2 tbsp extra virgin olive oil

1. Wash all your veggies
2. Boil your egg to your preference, allow to cool. I hard boiled mine but you could also allow it to be runny. 
3. Place the lima beans in a pan and cover with water. Bring to a boil. Allow to cook for 5-6min. 
4. Heat your grill pan, no oil needed. Test the heat by flicking some water drops on it, which should fizzle off the pan, thats when you add the asparagus. Lower the heat slightly. Allow the asparagus to sit on each side for 4-6 min so that they get charred.
5. Mean while, place the salad leaves in a bowl and add the halved cherry tomatoes
6. Pour the lima beans into a sieve and allow to cool slightly. I leave the outer skin on the lima beans, as i have this idea that that skins contains nutrients that I need but I know a lot of people prefer the skin take off, which is super simple, just push the beans out of the skin. 
7. Keep rotating the asparagus. 
8. Roast your pine nuts in a dry pan, keep the heat low, and have patience because once these delicate little nuts start to brown they burn very fast. 
9. Make your dressing, whisk so that it becomes a thick and integrated sauce so called an emulsion in cooking language. 
10. Build a mount of all the veggies top the salad & cherry tomatoes; lima beans, halved egg, pine nuts, asparagus. 
11. Drizzle the dressing of your choice over the top, enjoy!!