In a bowl, mix the lemon zest with all the other ingredients up to and including the salt.
Cooking the asparagus
Heat the oil in a non-stick frying pan. Stir fry the asparagus over a medium heat for approx. 4 mins., pour in the stock, cook until almost soft for approx. 4 mins., pour away any residual liquid. Add the asparagus to the sauce and mix.
Arrange the kiwi in overlapping layers on plates. Distribute the asparagus salad and purslane on top and season.