Save the green!

Green, green, green..this is a monochrome dish! Again a good way to use these asparagus that are so quickly gone. A few weeks more left, and I am trying to make the best out of it!

An easy salad made with asparagus, avocado and a green yoghurt a few cherry tomatoes for the color!

Ingredients (4):

1 avocado

1 bunch of green asparagus

5 cherry tomatoes

1 bunchfresh  aromatic herbs ( for example: chives, tarragon, mint, parsley, basil, sage…)

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp mustard

1 greek yoghurt

salt & pepper


1. Wash the bunch of asparagus under cool running water. Trim away the bottom 1/3 of the stalk. If you bend the asparagus it will naturally snap at the point where it goes from tender to tough (which is usually about 1/3 of the stalk).

Peel the stalks so that they are the same width as the tip to ensure even cooking. Steam the asparagus (for more details, click here)

2. Slice the avocado lenghtwise in slices about 3mm wide.

3. In a blender, mix the herbs, balsamic vinegar, olive oil, mustard and yoghurt. Add salt and pepper. Then blend together until it looks nice and smooth.

4. Lay the asparagus on a plate, add the sliced avocado and pour the sauce on top of it. You can add a few cherry tomatoes for color.


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