This asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s so simple, yet so good. Ingredients 10 spears of asparagus (~ 200 g) 20 cherry tomatoes, halved (or 2 sweet tomatoes) one avocado, diced 3 cloves of garlic, lightly fried in ghee / coconut oil (or baked) some green onions 4 tsp of olive oil 2 tsp Dijon mustard juice of 1 lime salt & pepper Directions Within two minutes, boil the asparagus in boiling water. Cooked asparagus cut and mix with other ingredients.
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