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Categories:
avocados zest white wine vinegar balsamic vinegar olive oil sugar castor fresh mint fresh coriander fresh parsley salt pepper
Viewed: 45 - Published at: a year agoIngredients
- 2 1/4 pounds asparagus assorted
- 2 avocados
- juice
- zest
- 1 tablespoon white wine vinegar
- 1/2 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar castor
- 1 teaspoon fresh mint
- 1 tablespoon fresh coriander
- 2 tablespoons fresh parsley
- salt
- pepper
Method
- Trim the tough ends of the asparagus.
- Poach, steam or microwave the asparagus until just tender and bright green.
- Plunge into cold water to halt the cooking time and drain well. Set aside.
- Peel the avocados and dice the flesh. Toss with the juice and zest of the lemon and add to the asparagus.
- To make the dressing, whisk the vinegars, oil, sugar, herbs and salt and pepper to taste, then pour over the asparagus. Gently toss and spoon onto a platter or bowl.
- Chill until ready to serve.
