1 bunch asparagus
1kg tomato, chopped
2 tbsps thinly sliced spring onion
3 tbsps no-fat plain yogurt
1 tbsp grated Parmesan cheese
1 tsp Dijon mustard
Romaine lettuce

Trim off and discard the woody ends of the asparagus. Cut into 1” pieces and blanch in boiling water for 3 mins. 
In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
A light, no fat, no salt salad to cheer up anyone on a diet.

Vegetarian friendly