Chilled Asperagus with Guacamole
From seh0625 16 years ago
- - to make
- Serves 2
Spears of fresh cooked Asperagus topped with herbed tomatoes.
Ingredients
- guacamole shopping list
- 6 each avocado, cut into 1 inch pieces shopping list
- 2 ounces red onion, grated shopping list
- 1 pound tomato concasser; (fine diced, Fr.); garlic, to taste shopping list
- chopped hard-boiled egg, chopped cilantro. shopping list
- 2 ounces white wine vinegar, lemon juice, salt & pepper, to taste. shopping list
- ASPERAGUS PLATE shopping list
- 4 ounces of the guacamole, chunky. shopping list
- 6 to 12 Cooked Asperagus-chilled, (if thick-peel) shopping list
- 2 ounces tomato concasser shopping list
- pinch of basil chiffanade, balsamic vinaigrette shopping list
- ridiccio leaf shopping list
How to make it
- GUACAMOLE
- Peel, pit and cube the avocados, reserving the pits.
- Add all the ingrediants. If the avocados are very ripe, mix very gently,
- if firm mix briskly. The resulting guacamole should be chunky with
- a creaminess to it. Return some of the pits to the guacamole.
- It is supposed to make it retain its green color longer. Even still,
- keep plastic wrap directly on the guacamole.
- VINAIGRETTE
- Using the balsamic vinaigrette to moisten the tomatoe concasser
- with a little chiffanade.
- SERVE with ridiccio leaf in center of plate, add the guacamole on
- top of ridiccio. Sourround with asperagus. Sprinkle tomatoes.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- mystic_river1 Bradenton, Florida
- clbacon Birmingham, AL
- seh0625 Philadelphia, PA
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" It was excellent "