Ready in 20 minutes
Colorful fresh salad
Trim stems of asparagus and cook in salted boiling water until just tender. Drain and immerse in ice water.
Cut the melon into small cubes or scoop out using a melon baller. Rinse and stem strawberries and cherry tomatoes. Quarter them.
Pour vinegar and olive oil into large salad bowl. Add salt and pepper and whisk to blend.
Add melon, strawberries and cherry tomatoes to the bowl and stir to coat. Marinate for 5 minutes at room temperature.
Gently fold asparagus and raspberries into the salad.