Place the lettuce in a large serving bowl. Lay the asparagus on top of lettuce. Place eggs around perimeter. Sprinkle with olives, place cucumber slices around edges, along with green beans and tomatoes. Top with sliced tuna fillets, sardines or anchovies. In a bowl, whisk together ¼ cup olive oil, ½ tsp. kosher salt, ground pepper to taste, 2 T. red wine vinegar, mustard and capers. Pour over salad just before serving. Garnish with herbs. Serves 3-4.