Fresh Asparagus and
Preparation: 10 minutes
Cooking: 2 minutes
2-3 bunches asparagus
8 thin slices
1 small bag mixed salad
110g natural yoghurt
2 tblspn lemon juice
handful of chopped herbs (parsley, chervil, basil)
Wash the asparagus and remove woody ends.
Blanch the asparagus in boiling water for two minutes or until tender. Remove
with a slotted spoon and plunge into cold water for a few minutes until cool.
the asparagus into four bundles and wrap two slices of
Divide the salad leaves between four plates and place an asparagus bundle on
Mix the yoghurt, lemon juice and herbs together to make the dressing. Drizzle over
the salad and serve.