| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Tamara1 | 1 | servings | |
INGREDIENTS
| 1 | kg | Assorted asparagus |
| 2 | Avocados | |
| Juice and zest of a lemon | ||
| 1 | tb | White wine vinegar |
| 1/2 | tb | Balsamic vinegar |
| 2 | tb | Olive oil |
| 1 | ts | Castor sugar |
| 1 | ts | Fresh mint |
| 1 | tb | Fresh coriander |
| 2 | tb | Fresh parsley |
| Salt and pepper to taste |
INSTRUCTIONS
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. Converted by MC_Buster. Per serving: 893 Calories (kcal); 89g Total Fat; (83% calories from fat); 8g Protein; 32g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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