Fresh new season English Asparagus
Asparagus are young green shoots that taste a little like peas. Asparagus contains more folic acid than any other vegetable along with vitamins, fibre and potassium. Mouth watering and tasty! Avocado and Asparagus Salad Ingredients: 1 Kilo asparagus, thick ends removed, cut into 2-inch pieces 2 medium avocados, peeled, pitted, and diced 1 lemon, zested and juiced 2 tablespoons olive oil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 1 tablespoon white wine vinegar ½ tablespoon balsamic vinegar 1 teaspoon sugar ¼ teaspoon salt ¼ teaspoon black pepper Directions: 1. Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, 2 to 3 minutes. Remove, rinse under cold water, and drain. 2. Combine asparagus, avocados, lemon juice, and lemon zest in a large bowl; toss gently to coat. 3. In a small bowl, whisk together oil, parsley, cilantro, mint, vinegars, sugar, salt, and pepper. Pour over asparagus mixture and toss gently to coat. Serve immediately or chill for 2 hours.
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