Make asparagus spears and drain on a sieve (for canned asparagus just drain). Cut into 3cm long pieces. Place in a suitable bowl. Remove stem ends from mushrooms, rinse thoroughly in cold water and pat dry (cut larger mushrooms in half). Mix carefully with the asparagus pieces. For the marinade, stir oil and juice of one lemon in a baking bowl. Season with salt, pepper and sugar. Pour over the salad. Mix. Arrange in a baking dish.
Rinse cress under cold water. Drain. Cut leaves into small pieces with kitchen scissors. Garnish salad in bunches with it.
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