¾ cup Marieke® Gouda Foenegreek , cut into ¼ inch cubes
1. Blanch asparagus until crisp tender, drain and run cold water over asparagus
to stop the cooking process. Set aside.
2. For dressing stir together vegetable oil, vinegar, sugar, chicken bouillon,
soy sauce, salt and pepper until well combined. Toss asparagus, almonds,
Marieke® Gouda Foenegreek, and dressing together.