method
1. Place the leeks, sugar snap peas and asparagus in a medium saucepan with the stock, and bring to the boil. Simmer for 2 minutes, drain and leave to cool.
2. Arrange the vegetables on a serving dish and season.
3. To make the dressing, mix together the mayonnaise, yogurt, orange zest and juice. Drizzle the dressing over the vegetables and serve.
tip: When trimming asparagus, hold the spear at the top and bottom and then bend it. It will snap in the natural place where the stalk is tough. Discard the tough part.
serving amount
serves 2
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