Cut the celery into strips, cut 2 tomatoes into cubes, cut the remaining ones in half. Rinse and dry the arugula.
Wash the asparagus, remove the white part, tie into small bundles and boil for 10 minutes. in salted water.
Meanwhile, prepare lemon sauce: dissolve a couple of pinches of salt in 3 tbsp. l. lemon juice, add a pinch of pepper and emulsify with olive oil.
Dry the asparagus, arrange on warmed plates, garnish with arugula and vegetables. Serve with lemon sauce.