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
Related Content
RecipeAsparagus, Zucchini Ribbon, Halloumi and Quinoa Salad
Article by Kelly Gibney
RecipeAsparagus with Mozzarella and Roasted Tomatoes
Article by Claire Aldous
RecipeCharred Asparagus and Mozzarella Salad with Mint and Walnut Salsa
Article by Claire Aldous
RecipeWhipped Avocado with Silken Tofu, Lime and Jalapeño
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!