Avocado and Asparagus Medley à la Evonne

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 2 tablespoons water
• 8 fresh mushrooms, sliced
• 1 large avocado - peeled, pitted, and cubed
• 1 zucchini, diced
• 1 red onion, sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon salt

Step 1

Put the asparagus in a microwave-safe dish with a little water. Cover it and microwave on high for about 3 minutes, then give it a quick stir. Keep microwaving for another 2 to 3 minutes until the asparagus turns a bright green and is just tender. Drain the water and let the asparagus cool down.

Step 2

In a big bowl, gently combine the asparagus with mushrooms, avocado, zucchini, tomato, and red onion. For the dressing, mix together lemon juice, olive oil, balsamic vinegar, Dijon mustard, minced garlic, basil, thyme, salt, and pepper in a jar. Put the lid on tight and give it a good shake until everything is well blended.

Step 3

Drizzle the dressing over the salad and toss everything lightly so it’s all coated. Cover the bowl and pop it in the fridge until you’re ready to serve.