The asparagus season is remarkably short. You may buy the most beautiful and fresh asparagus at the turn of May and June, but the first ones have already appeared in markets towards the end of April. Asparaguses are healthy, low calorie and essentially very tasty. They are a rich source of vitamins B and K, ascorbic acid, mineral salts, iron, potassium, phosphorus, beta carotene and folic acid. They improve the concentration and memory, purify the body and have a positive effect on the liver and kidneys.

I like green asparagus best, but I know that white ones have their admirers. They are an excellent ingredient of salads and soups and you can eat young and thin asparagus raw. Today, I have a proposal for a combination of green asparagus with typically spring vegetables: cucumbers and radishes. This salad served with a light yoghurt dip could be a low-calorie supper or snack food on a summer day.

Ingredients (for two people):
2 fistfuls of lettuce
2 small cucumbers
4 radishes

10 green asparagus
3 eggs
a fistful of minced chives
1 teaspoon of sugar
1 teaspoon of salt

dip:
1 tablespoon of mayonnaise
3 tablespoons of natural yoghurt
2 tablespoons of lemon juice
pepper

Clean the asparagus and cut it into 3 cm pieces. Set aside the top pieces. Boil 1 litre of water with salt and sugar. Put the pieces of asparagus (without the tops) into the saucepan and boil for 5 minutes, add the tops and boil for another 4 minutes. Take the asparagus out of the boiling water and immerse it in cold water. Hard boil the eggs, peel and cut them into quarters. Clean the cucumbers and radishes and slice them. Arrange the lettuce, slices of cucumbers radishes and pieces of asparagus on a plate. Mix the ingredients of the dip, spice it up with salt and pepper and add it to the salad. Put the egg quarters on the top and sprinkle with the minced chives.

Enjoy your meal!