Asparagus are young green shoots that taste a little like peas. Asparagus contains more folic acid than any other vegetable along with vitamins, fibre and potassium.
Mouth watering and tasty!
Avocado and Asparagus Salad
1 Kilo asparagus, thick ends removed, cut into 2-inch pieces
2 medium avocados, peeled, pitted, and diced
1 lemon, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon white wine vinegar
½ tablespoon balsamic vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
1. Bring a large pot of salted water to a boil. Add asparagus and cook until bright green, 2 to 3 minutes. Remove, rinse under cold water, and drain.
2. Combine asparagus, avocados, lemon juice, and lemon zest in a large bowl; toss gently to coat.
3. In a small bowl, whisk together oil, parsley, cilantro, mint, vinegars, sugar, salt, and pepper. Pour over asparagus mixture and toss gently to coat. Serve immediately or chill for 2 hours.