Ingredients:

• 1 bunch green asparagus
• 20 grams sprouts (alfalfa, onion or beet)
• 100 grams melon or cantaloupe flesh
• 1/4 cup soy yogurt
• salt and pepper
• soy bacon bits (optional)

Directions:

• Gently wash the asparagus and cut the length so that you have the longest, tenderest part.
• Cook the asparagus in lightly salted water for about 10 minutes, or until cooked al dente.
• Immediately put the asparagus in cold water to stop the cooking. They can then be put in the refrigerator to be kept cool until serving.
• Make the dressing by pureeing the the melon and adding the soy yogurt.
• This is a very delicate mild dressing. You may want to add a pinch of fresh chopped mint leaves.
• Serve the asparagus on a plate with the sprouts sprinkled on top and the dressing drizzled over.
• As a contrast you could also optionally shake soy bacon bits over the salad.

Attached Files:

• MacGourmet recipe file

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