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Braised Asparagus Spears with Guacamole

Avocado and asparagus are like Romeo and Juliet, without the tragedy. The richness of the avocado is nicely balanced by the almost astrigent quality of asparagus. Together, these combine to make the most delightful side dish or party dish. 


3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Juice of 1 lemon
20 asparagus spears

3 ripe avocados, halved, seeded
1/2 fresh jalapeno, finely minced
1/4 red onion, finely diced
Sea salt
1 small vine ripened tomato, diced
2 sprigs fresh cilantro, finely minced

Place oil in a skillet, with a generous pinch of salt over medium heat. Lay asparagus spears in oil mixture, cover and cook until tender, about 5-7 minutes. Do not overcook. You want the asparagus tender, but not too soft. Remove from heat and add lemon juice. Remove asparagus from pan and arrange on a platter to cool.

Make the guacamole by mashing the avocado flesh until smooth. Mix in the balance of ingredients, adjusting the seasoning to your taste. Cover and chill completely. 

To serve, place the guacamole in a bowl in the center of a serving platter with the braised asparagus spears around the rim. Serve immediately.

Makes 4-6 servings. 


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