Asparagus with Tomato and Avocado Dressing
Photography 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
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