Salad with avocado and Spiriva will need: 1 kg of asparagus 2 medium avocados, juice and zest of 1 lemon, 2 tbsp olive oil, 2 tbsp chopped parsley 1 tbsp chopped cilantro 1 tbsp chopped mint, 1 tbsp white wine vinegar, 1/2 tbsp balsamic vinegar, 1 tsp sugar, salt and black pepper - to taste.Remove the thick asparagus ends, and cut it into small pieces. Put them in boiling water for 2-3 minutes. Then rinse the asparagus under cold water and dry.
Peeled avocado cut into cubes and together with the lemon juice and zest and add to the asparagus.
For the filling mix the olive oil, parsley, cilantro, mint, vinegar, sugar, salt and pepper. Add to the salad and mix thoroughly. Salad can be served immediately or leave to cool for 2 hours.
Salad of roasted Spiriva will need: 50 ml of olive oil, 2 tbsp lemon juice 12 asparagus sprouts, spinach leaves, 50 g grated Parmesan, 1 tbsp chopped almonds.Sauté asparagus over medium heat with the lemon juice and olive oil for 5 minutes. In large bowl, combine spinach, Parmesan, almonds and add the chopped into small pieces asparagus. Mix thoroughly and serve.
Asparagus in piconewton this easy to prepare appetizer will surprise you and your guests.You'll need: 500 g of asparagus 8 to 10 strips of bacon.Wash the asparagus and trim the thick ends. Cut the strips of bacon across in two. Wrap each strip around a sprig of asparagus, ends at the same time leaving open. Lay the asparagus on a baking sheet and cook in pre-heated 400 degree oven for 20-25 minutes. The finished dish to be served warm.