- 1 bunch of asparagus
- 20 grams of sprouts (alfalfa onion or beet)
- 100 grams of melon pulp
- 1/4 cup soy yogurt
- Salt and pepper < / li>
Cook the asparagus in lightly salted water for about 10 minutes, or until al dente.
Immediately put them in cold water to stop cooking.
Make the dressing with the pureed melon pulp, soy yogurt, salt and pepper.
Serve the asparagus on a plate with the sprouts and sprinkle with the dressing.