In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.
To make the dressing: In a small bowl, whisk together oil, wine vinegar, lemon zest, salt and pepper; set aside.
In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.
Sprinkle with olives and pine nuts. Drizzle with a dressing to serve.
