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.
Divide
the asparagus into four bundles and wrap two slices of
each
bundle.
Divide
the salad leaves between four plates and place an asparagus bundle on
each.
Mix the
yoghurt, lemon juice and herbs together to make the dressing. Drizzle over
the salad and serve.