Recipe

Chilled Asperagus With Guacamole Recipe


Chilled Asperagus With Guacamole Recipe Seh0625 / All my dishes
1 year, 9 months ago
Spears of fresh cooked Asperagus topped with herbed tomatoes.
Prep:20m Servings:2

Seh0625

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Ingredients
  • GUACAMOLE
  • 6 each avocado, cut into 1 inch pieces
  • 2 ounces red onion, grated
  • 1 pound tomato concasser; (fine diced, Fr.); garlic, to taste
  • chopped hard-boiled egg, chopped cilantro.
  • 2 ounces white wine vinegar, lemon juice, salt & pepper, to taste.
  • ASPERAGUS PLATE
  • 4 ounces of the guacamole, chunky.
  • 6 to 12 Cooked Asperagus-chilled, (if thick-peel)
  • 2 ounces tomato concasser
  • pinch of basil chiffanade, balsamic vinaigrette
  • ridiccio leaf

Directions
  1. GUACAMOLE
  2. Peel, pit and cube the avocados, reserving the pits.
  3. Add all the ingrediants. If the avocados are very ripe, mix very gently,
  4. if firm mix briskly. The resulting guacamole should be chunky with
  5. a creaminess to it. Return some of the pits to the guacamole.
  6. It is supposed to make it retain its green color longer. Even still,
  7. keep plastic wrap directly on the guacamole.
  8. VINAIGRETTE
  9. Using the balsamic vinaigrette to moisten the tomatoe concasser
  10. with a little chiffanade.
  11. SERVE with ridiccio leaf in center of plate, add the guacamole on
  12. top of ridiccio. Sourround with asperagus. Sprinkle tomatoes.

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Comments

jenniferbyrdez 1 year, 9 months ago said:
Awesome. Thank you.

waterlily 1 year, 9 months ago said:
This sounds delicious! Two of my favorite vegetables -- avocados and asparagus in one dish, thanks for sharing!

lunasea 1 year, 9 months ago said:
Sounds fresh and delightful. I will trying this soon. Thanks so much...


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