|Salad is prepared and is ready to be served or can be put in the fridge for a few hours.|
2 pounds asparagus, thick ends removed, cut into 2-inch pieces
2 medium avocados, peeled, pitted, and diced
1 lemon, zested and juiced or 1 tbsp lemon juice
2 tbsp olive oil
2 tbsp chopped fresh parsley or 1 tsp dried
1 tbsp chopped fresh cilantro or 1 tsp dried
1 tbsp chopped fresh mint or 1 tsp dried
1 tbsp white wine vinegar
½ tbsp balsamic vinegar
1 tsp sugar
¼ tsp salt and ¼ tsp black pepper
Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, 2 to 3 minutes. Remove, rinse under cold water, and drain.
Combine asparagus, avocados, lemon juice, and lemon zest in a large bowl; toss gently to coat.
In a small bowl, whisk together oil, parsley, cilantro, mint, vinegars, sugar, salt, and pepper. Pour over asparagus mixture and toss gently to coat. Serve immediately or chill for several hours.
Adapted from www.asparagusrecipes.net