1. Cook asparagus either by steaming or in the microwave until crisp tender. Remove and place into cold water to which you have added a tray of ice cubes. When asparagus has cooled, remove from water and wrap in a tea towel to dry.

2. Bring two small saucepans of water to the boil and in one cook the peas until only just tender. Drain and cool as above. Drain and place in a mixing bowl.

3. Cook snow peas and sugar snap peas in the other saucepan separately and cool as above. Add to peas in bowl.

4. Grill trimmed bacon rashers until crisp and then drain on kitchen paper. Chop very finely. Cut asparagus diagonally into 4cm lengths and add to the bowl. Cut snow peas in half diagonally.

5. Mix together the mayonnaise and yoghurt with a fork and stir into the vegetables. Place salad onto serving platter and sprinkle with the bacon.

Per serving: 46 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates