Good for:
Healthy skin and hair
One
of your five-a-day
World food:
European, Mediterranean, Turkish
Nutrition per serving
Calories (kcal)
278
Fat (g)
26.0
Carbs (g)
10.0
Protein (g)
3.0
Salt (g)
0.2
Sugar (g)
2.0
Ingredients
6
Asparaguses (Fresh, extra large spear, (8-3/4" to 10" long))
1
Avocado
0.5
Lemon Juices (juice of lemon)
2
tbsp
Olive Oil
2
Dash
Sea Salt
2
tbsp
Peppermint (chopped)
Method
- Cut about 5 cm (2 inches) off the base of each asparagus spear.
- With a knife take out the pricks around the asparagus, leave the ones on the very top.
- With a vegetable peeler, shave the asparagus from under the top, to the bottom, to make them
even with the top part. - Boil the asparagus for about 10 minutes with water and a pinch of salt, until soft and edible.
- Prepare a bowl with cold water and ice cubes. Put the asparagus into this water when cooking is
done. Keep in this water for 1-2 minutes and take out to a serving dish. - Peel the avocado, cut into half, take out the seed. Then cut each avocado half into 4 and place
these gently on the asparagus. - To garnish add the olive oil, lemon juice, salt, and mint to a small bowl, mix well and drizzle on the
salad.
