Raw Asparagus with Cream Sauce Recipe

1 pound Young Asparagus
1 C. Red Bell Pepper
1/2 C. Celery
Celtic Sea Salt to taste (optional)
1 Tbsp. Parsley
Leaf Lettuce

Cut Asparagus into 1-inch pieces, Mince Parsley, Dice Celery and Red Pepper into small pieces. Combine Asparagus, Celery and half of the Pepper in a bowl. Toss to mix. Pour over one recipe of Almond – Sunflower Seed Sauce. Garnish with the rest of the Red Pepper and minced Parsley. Serve on a bed of Leaf Lettuce.