| 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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“He who angers you, controls you!”