Asparagus with Tomato and Avocado Dressing
Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
800 grams asparagus, woody ends snapped off
1 red capsicum, roasted and diced
2 vine ripened tomatoes, seeded and diced
2 cloves garlic, crushed julienned zest of 1 lemon
1 long red chilli, seeded and finely sliced – optional
1 tablespoon lemon juice
3 tablespoons avocado or olive oil
1⁄4 cup basil leaves, finely sliced 1 avocado, peeled and sliced
METHOD
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh in iced water. Drain again and set aside.
Combine the capsicum, tomatoes, garlic, zest, chilli and lemon juice in a bowl.
Add the avocado oil and season. Just before serving stir in the basil.
To serve: Lay half the asparagus on a platter and top with half the avocado slices.
Spoon over half the dressing. Repeat layering with the remaining ingredients.
Garnish with extra basil leaves if desired. Serves 8
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!