– 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!