Boil the eggs for about 10-12 minutes. Once boiled, set them aside to cool.
Wash and dry all fresh produce.
Arrange a bed of chopped lettuce on a large serving dish.
Cut the tomato/es into quarters.
Peel and slice the cucumber.
Grate the carrot and beet (if using).
Arrange tomato, cucumber, and carrot evenly across the bed of lettuce.
Open and drain the cans of tuna, white asparagus, and corn. Arrange evenly across the bed of lettuce.
Peel the boiled eggs, and cut them into slices. Arrange the sliced boiled egg on top of the other ingredients.
Drizzle the olive oil and sherry vinegar on top of the ensalada mixta, and add salt and pepper to taste. Serve immediately, and enjoy!