Cook pasta in lightly salted water until al dente, rinse and drain. Cook peas and carrots according to package directions, drain and cool. Drain asparagus sections. Asparagus tips must remain whole. Skin meat sausage and cut into 1 cm cubes. Mix everything together carefully.
For the marinade, stir the mayo with the canned milk. Season with pepper, salt and sugar. Season with herb vinegar. Rinse and chop the parsley, rinse the dill, remove a sprig for garnish, chop the rest. Mix together with parsley into marinade. Pour marinade over lettuce, mix. Leave to marinate in the refrigerator.
Season again with salt and freshly ground pepper just before serving. Rinse lettuce leaves, drain well. Spread salad bowl with it. Add the lettuce and garnish with a sprig of dill.
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