1 lb. fresh asparagus
1/2 c. plain yogurt
1 sm. clove garlic, crushed
1 tsp. chopped fresh parsley
1/4 tsp. salt
1 sm. head Boston or Bibb lettuce
1 hard-cooked egg yolk, sieved

Snap off tough ends of asparagus. Remove scales with knife or vegetable peeler. Cook asparagus in boiling water 6-8 minutes or until crisp-tender; drain. Chill.

Combine yogurt, garlic, parsley, and salt; stir well and chill. Place asparagus on bed of lettuce; top with yogurt dressing, and sprinkle with egg yolk. Yield: 4 servings.