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🍽️ Green Asparagus with Creamy Avocado Dip

440 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• salt
• 2 avocados
• juice of one orange
• cayenne pepper
• 2 spring onions
• 50 g soft butter
• 4 slices whole wheat toast
• juice of 1 lemon
• 3 tbsp oil
• pepper from the mill

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Bring a pot of salted water to a boil.
3. 3. Cook the asparagus in it for 12 to 15 minutes until tender-crisp.
4. 4. Halve the avocados and remove the pits.
5. 5. Scoop the avocado flesh out of the skins.
6. 6. Place the flesh into a blender or food processor.
7. 7. Add the orange juice.
8. 8. Blend the mixture until smooth.
9. 9. Season the dip with salt and cayenne pepper.
10. 10. Clean the spring onions and wash them.
11. 11. Finely chop the spring onions.
12. 12. Stir the spring onions into the butter.
13. 13. Season the butter mixture with salt.
14. 14. Toast the whole wheat toast slices.
15. 15. Whisk together lemon juice, oil, salt, and pepper to make a vinaigrette.
16. 16. Drain the cooking water from the asparagus.
17. 17. Let the asparagus drain well.
18. 18. Arrange the asparagus on a serving platter.
19. 19. Pour the lemon vinaigrette over the asparagus.
20. 20. Spread the spring onion butter onto the toast slices.
21. 21. Serve the toast and the avocado dip alongside the asparagus.

Nutrition per serving

• kcal: 440
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 25 g