Ingredients
- 3 bunches asparagus, chopped into 1-inch pieces
- 1 tablespoon avocado oil
- 1 tablespoon fresh lemon juice
- sea salt and black pepper
- 1 cup frozen peas, thawed
- 5 hakurei turnip or butter radishes, thinly sliced
- 2 shallots, thinly sliced
- 1/4 cup pepitas
- 1/2 cup feta cheese, diced or crumbles (optional if you prefer vegan)
- a few slices of prosciutto, cut into small pieces (optional if you prefer vegetarian/vegan)
- a handful of microgreens or pea shoots
- 1/2 an avocado, diced
- Avocado dressing, for drizzling
Avocado dressing:
- 1 ripe avocado, pitted
- 3/4 cup water
- 1/4 cup avocado oil
- 3 tablespoons lemon juice
- 1 tablespoon fresh dill
- 1 small garlic clove or scape
- sea salt and black pepper
Directions
- Make the dressing: combine the avocado, water, avocado oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar. If the dressing is too thick, stir in a little more water to reach desired consistency.
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
- Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green.
- Transfer to the ice water for 1 minute, then drain.
- Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the avocado oil, lemon juice, salt, pepper, asparagus, peas, turnip, shallots, and pepitas and toss until coated.
- Transfer to a large bowl, drizzle with some of the avocado dressing, top with feta, prosciutto, avocado, and microgreens.
- Serve with remaining avocado dressing on the side in case folks want more (and they will).
Recipe adapted from Love and Lemons.