Asparagus with Tomato and Avocado Dressing
Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
800 grams asparagus, woody ends snapped off
1 red capsicum, roasted and diced
2 vine ripened tomatoes, seeded and diced
2 cloves garlic, crushed julienned zest of 1 lemon
1 long red chilli, seeded and finely sliced – optional
1 tablespoon lemon juice
3 tablespoons avocado or olive oil
1⁄4 cup basil leaves, finely sliced 1 avocado, peeled and sliced
METHOD
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh in iced water. Drain again and set aside.
Combine the capsicum, tomatoes, garlic, zest, chilli and lemon juice in a bowl.
Add the avocado oil and season. Just before serving stir in the basil.
To serve: Lay half the asparagus on a platter and top with half the avocado slices.
Spoon over half the dressing. Repeat layering with the remaining ingredients.
Garnish with extra basil leaves if desired. Serves 8
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.