Arrange lettuce leaves on a platter. Arrange tomatoes near the outer edge of the lettuce. Arrange asparagus in the centre. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt, fresh cracked pepper and herbs.
*Note: To blanch asparagus, cook in boiling water 2 minutes. Remove and cool in ice cold water. Drain well and pat dry.
Serves 6 as a side dish.