Asparagus and Avocado Salad
Total time: 15 minutes
This is a small, light 'spring' salad; just enough to relax with a glass of wine before the main course.
Ingredients:
- 1 egg
- 8oz (240gr) asparagus, green or white
- 1/2 avocado
- Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tsp fresh tarragon or 1/2 tsp dry
- 1 1/2 tbs white Balsamic vinegar
- 3 tbs good, salad olive oil
Instructions:
- Hard boil egg
- Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths.
- Fill medium saucepan half full of water and bring to a boil over high heat. When boiling drop in asparagus and parboil for 2 minutes.
- Drain and immediately rinse with cold water.
- Spread them on paper towels and pat dry.
- Put the dried asparagus in a bowl, add the vinaigrette and toss lightly to combine.
- Let marinate for at least 15 minutes.
- To Serve
- Peel egg and cut into quarters.
- Remove avocado from shell.
- Cut into cubes and add to asparagus and toss lightly.
- Divide and put on 2 small plates.
- Garnish with egg quarters and serve.
- Vinaigrette:
- Combine all ingredients and whisk well to combine.