- 1 avocado
- 1/2 cup fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp maple syrup (or agave syrup)
- 2 cloves of garlic
- salt and pepper
- 1/2 cup good quality olive oil
- 400 gr green asparagus tips
- 1 chili pepper deseeded and in rings (optional)
Start by preparing the dressing. Peel the avocado and discard the pit, but don’t throw it away. Place the avocado flesh in a blender together with the cilantro, lime juice, maple syrup and garlic. While mixing pour in the olive oil. Season with salt and pepper to taste. You can prepare this dressing hours ahead. Store in the fridge together with the avocado pit to prevent it from turning brown.
Bring enough water to a boil. When boiling add the asparagus tips and let them cook for 3 minutes. When done pour them into a colander and hold them under running cold water for 30 seconds. Place in a serving bowl or platter and mix well with the dressing. Add the chili pepper on top and serve.
If you don’t want to use chili-pepper you can add a few halved cherry tomatoes to create that lovely red contrast with the green.
You can serve this salad either warm or cold. It goes well with almost everything, pasta, mashed potatoes, rice. It will even make a great entree!
- serves: 4
- preparation time: 15 minutes