Shells of asparagus

1 bunch of asparagus, 1 tablespoon of soy mayonnaise, 1 stalk of celery, 1 tablespoon of chopped parsley, salt and pepper to taste, a few small leaves of lettuce fresh and crisp

Prepare a bunch of asparagus, removing the lower end, then gently Peel the stem to the point where it becomes tender. Cook the asparagus steamer integers: recombine them again to bunch, tied them up and cook them standing in a narrow and high Kettle, leaving the ends out of the water, until you see the spikes begin to bend. Let cool the asparagus, toss with a tablespoon of soy mayonnaise, a stick of celery, finely chopped, a tablespoon of chopped parsley, salt and pepper to taste, and serve on little lettuce leaves fresh and crisp.