By Annabelle White
1 bunch fresh asparagus
1 medium tomato, chopped
2 tablespoons thinly sliced spring onion
3 tablespoons lite plain yoghurt
1 tablespoon grated Parmesan cheese
1 teaspoon mustard
4 cups shredded lettuce
Salt and pepper to taste
1. Prepare an ice-water bath and set aside. Steam asparagus in a steamer basket over a pot of boiling water and steam until just tender. Remove and transfer to ice-water bath until cool. Cut into 3.5cm pieces.
2. In a medium bowl, combine the asparagus, tomatoes, spring onions and set aside.
3. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss gently until well coated. Add salt and pepper to taste.
4. To serve, line a platter with lettuce leaves and spoon salad on top.