Asparagus tartare
Serves 4
Rich and creamy, this raw asparagus and avocado salad is best served in small portions. You can set aside some asparagus tips for garnish.
| 1 | avocado, halved and pitted |
| 1 | bunch asparagus, cut into ¼-inch dice |
| Salt and pepper, to taste | |
| 1 | leek, trimmed and cut into ¼-inch dice |
| 1 | tablespoon canola oil |
| ⅓ | cup heavy cream |
| 1 | lemon, cut into wedges |
1. Cut half the avocado into ¼-inch dice. In a bowl, combine the diced avocado, asparagus, salt, and pepper. Cover with plastic wrap to prevent avocado from turning brown.
2. In a skillet, over medium heat, heat the canola oil. Add the leeks, salt, and pepper and cook, stirring often, for
8 minutes or until golden brown. Add to the avocado mixture. Recover the bowl.
3. Coarsely chop the other avocado half. In a blender, blend the avocado and heavy cream until smooth. Pour over the avocado mixture and stir gently. Taste for seasoning and add more salt and pepper, if you like. Serve with lemon. Adapted from Whisk pop-up restaurant
