For the recipe you will need:
table vinegar (6%) – 1 tbsp.
black pepper (ground) – to taste
lemon juice – 3 tbsp.
salt – to taste
champignons – 150g
green onion – 6-7 pcs.
asparagus (young shoots) – 250g
quail egg – 7 pcs.
radish – 7 pcs.
cherry tomatoes – 7 pcs.
tuna (in own juice) – 200g
orange oil – 2 tbsp.
petiole celery – 40g
corn oil – 1 tbsp.
Worcestershire sauce – 1 tbsp
To prepare Asparagus Salad with canned tuna and quail eggs, you need:

Cut the asparagus into 3-5 cm pieces, blanch in salted water, then transfer to cold water and drain in a colander.

Boil quail eggs, peel, cut in half.

Cut the mushrooms, boil for 1 minute, rinse with cold water, put on a sieve.

Onions, celery, tomatoes and radishes randomly cut. Put all ingredients in a salad bowl.

Drain the liquid from the can of tuna. Mash the fish with a fork and add to the salad.

Prepare dressing and drizzle over salad just before serving.