Lynn's Avocado Asparagus Salad
1 kg assorted asparagus
2 x avocados
juice and zest of a lemon
1 tbl white wine vinegar
1/2 tbl balsamic vinegar
2 tbl olive oil
1 tsp castor sugar
1 tsp fresh mint
1 tbl fresh coriander
2 tbl fresh parsley
salt and pepper to taste
Method :
Trim the tough ends of the asparagus.
Poach, steam or microwave the asparagus until just tender and bright green.
Plunge into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados and dice the flesh. Toss with the juice and zest of the lemon
and add to the asparagus.
To make the dressing, whisk the vinegars, oil, sugar, herbs and salt and pepper
to taste, then pour over the asparagus. Gently toss and spoon onto a platter or
bowl.
Chill until ready to serve.