Wednesday, April 18, 2012


It is asparagus season and there are many different ways to use asparagus.  I wanted to make a salad style of a dish as I was transporting the asparagus over to a friend's home for supper.  You can make the recipe ahead of time.  The recipe calls for two avocados but I only used one.  I also didn't have a fresh lemon so I used 1 tbsp of lemon juice.  The salad is very good.

Asparagus draining.

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

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