Chilled Asperagus With Guacamole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Spears of fresh cooked Asperagus topped with herbed tomatoes. 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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