Asparagus with Tomato and Avocado Dressing
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Asparagus, Zucchini Ribbon, Halloumi and Quinoa Salad]()
RecipeAsparagus, Zucchini Ribbon, Halloumi and Quinoa Salad
Article by Kelly Gibney![Asparagus with Mozzarella and Roasted Tomatoes]()
RecipeAsparagus with Mozzarella and Roasted Tomatoes
Article by Claire Aldous![Charred Asparagus and Mozzarella Salad with Mint and Walnut Salsa]()
RecipeCharred Asparagus and Mozzarella Salad with Mint and Walnut Salsa
Article by Claire Aldous![Whipped Avocado with Silken Tofu, Lime and Jalapeño]()
RecipeWhipped Avocado with Silken Tofu, Lime and Jalapeño
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.