• Recipes

Asparagus with mustard and Chlorella velouté


– 1 Greek-style yogurt
– 1 teaspoon hot mustard
– salt and pepper
– A teaspoon of Chlorella powder


– Cook the asparagus for 5 minutes in a pressure cooker or steam it.
– Prepare the mustard and chlorella velouté
– Mix ingredients and adjust seasoning to taste
– Chill your velouté in the refrigerator
– Serve the asparagus just warm with the velouté.


– A light and tasty recipe!

Note from the eChlorial team
We would like to stress that the people interviewed or who testify on our blog do so in all sincerity without any conflict of interest.


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