Asparagus with Tomato and Avocado Dressing
—
Ingredients
- 800 grams asparagus, woody ends snapped off
- 1 red capsicum, roasted and diced
- 2 vine ripened tomatoes, seeded and diced
- 2 cloves garlic, crushed
- julienned zest of 1 lemon
- 1 long red chilli, seeded and finely sliced – optional
- 1 tablespoon lemon juice
- 3 tablespoons avocado or olive oil
- 1⁄4 cup basil leaves, finely sliced
- 1 avocado, peeled and sliced
Instructions
5 steps
- 1
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh in iced water. Drain again and set aside.
- 2
Combine the capsicum, tomatoes, garlic, zest, chilli and lemon juice in a bowl.
- 3
Add the avocado oil and season. Just before serving stir in the basil.
- 4
To serve: Lay half the asparagus on a platter and top with half the avocado slices. Spoon over half the dressing. Repeat layering with the remaining ingredients.
- 5
Garnish with extra basil leaves if desired.
Progress
0 / 5 steps
