1.Boil, blanch or steam asparagus until just tender; drain.
2.Pour boiling water over broad beans; drain well. Peel.
3.To make dressing, place lemon juice, oil, sugar and herbs in a screw-top jar; shake well.
4.On a large serving platter or bowl, arrange lettuce, endive, asparagus and broad beans. Drizzle with dressing; top with pecans.
The salad can be arranged on a platter several hours ahead, cover and refrigerate until required. Add the dressing and the toasted pecans just before serving.Note