A more wonderful asparagus recipe:
Cook potatoes with skin in boiling hot salted water for 15-20 minutes. Peel and cut lengthwise into narrow wedges. Remove the skin from the asparagus spears and cut the woody ends into small pieces. Cut spears into pieces. Cook asparagus in boiling salted water for 8-10 minutes.
Cut dill into small pieces. Chop onion and garlic. Mix clear soup, vinegar, salt and pepper. Add oil. Add dill, onion and garlic and stir well. Mix potato wedges and asparagus sections with the salad dressing. Marinate for approx. 30 min.
Cut romaine lettuce and arugula into strips. Cut tomatoes in half. Cut mushrooms into thin slices. Add lettuce, tomatoes and mushrooms to potatoes, stirring gently. Season the salad repeatedly and serve.
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