Japanese mountain asparagus and celery salad

1) Peel udo, then slice thinly using a peeler. Parboil the strips in water with lemon juice. Remove the strings from the celery and slice it.

2) Take 5 of the white asparagus stalks and boil them for 1 to 2 minutes. Cut the remaining 2 stalks into strips, using a peeler. Parboil the strips in water with lemon juice. Peel the kiwifruit and cut it into 8 equal segments.

3) Make the dressing. Chop the celery leaves into roughly 1 to 2 cm lengths and place in a bowl. Add the white wine vinegar, olive oil, salt and pepper, then mix using the hand blender.

4) Mix the ingredients from Steps 1 and 2 with the dressing, then place the salad in a serving dish.