Remove woody ends from asparagus and cut into equal lengths.
Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
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