Green Asparagus Salad with Soy Yogurt/Melon Dressing

  • 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)


  • 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.