Asparagus Salad with Basil Dressing

For the asparagus salad with basil dressing, cut off the dry ends from the asparagus.

Bring salted water with 4 lemon slices to a boil. Cook asparagus in it until al dente, lift out of the broth and drain.

Mix 300 ml asparagus stock, vinegar, salt and pepper. Pour the marinade over the asparagus and leave to cool.

Using a blender, blend soy yogurt, olive oil, balsamic vinegar, a pinch each of salt and pepper until smooth. Add basil to the cream and blend for a moment.

Lift the asparagus out of the broth, arrange in portions, pour over the basil dressing, garnish with cocktail tomatoes and basil leaves.

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