Asparagus with Tomato and Avocado Dressing

From issue #10.
Photography by Nick Tresidder.
    Asparagus with Tomato and Avocado Dressing

    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

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