Asparagus Salad with Pea Pods and Radishes

For the asparagus salad, peel white asparagus starting below the head, green asparagus in the lower third, cut away dry ends. Clean the pea pods. Cook asparagus and pea pods one after the other in salted water until al dente, lift out, rinse in cold water and drain.

Cut pea pods crosswise into thirds, cut asparagus into pieces about 3 cm long. Clean radishes and cut into wedges. Halve or quarter cocktail tomatoes. Cut corn cobs into thirds crosswise. Clean, shred and wash bummerl and frisée lettuce.

For the marinade:

Mix KNORR Salad Dressing Creamy Yogurt-Herbs with yogurt, 2 tablespoons water and chervil until well blended. Season asparagus, pea pods, radishes, tomatoes and corn cobs with salt and pepper and mix well with the marinade. Fold in bummerl and frisée lettuce. Arrange the asparagus salad.

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