A more wonderful asparagus recipe:
Remove the peel from the asparagus spears, rinse, cut into pieces, cook in boiling hot salted water with butter and 1 pinch of sugar for about 15 min, remove and drain. Rinse the iceberg lettuce and cut into strips, remove the pulp from the honeydew melon and cut into pieces, rinse the North Sea prawns, mix carefully with the asparagus pieces. Mix yogurt, mayo and juice of one lemon well, season with salt, pepper and sugar, arrange lettuce in baking bowls or on plates, pour sauce over it and garnish with remaining crabs, let stand for 20 to half an hour.
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