Thursday, December 3, 2009


Avocados, New York, Edward Steichen, 1930

Avocado, Asparagus and Mint Salad

2 lb Asparagus
2 medium avocados
Juice and zest of 1 lemon
2 Tbsp olive oil
2 Tbsp fresh parsley
1 Tbsp of fresh
1 Tbsp white wine vinegar
½ Tbsp balsamic vinegar
1 Tsp sugar
1 Tsp fresh mint and parsley, chopped
Salt and pepper, to taste

Trim off tough ends of the asparagus, steam until just tender and bright green.

Plunge asparagus into cold water to halt the cooking, drain well. Set aside.

Peel avocados, dice the flesh. Toss with lemon juice and zest, add to the asparagus.

For dressing: whisk white wine vinegar, balsamic vinegar, olive oil, sugar, mint and parsley.

Add salt and pepper to taste, pour over the asparagus.

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