The colors of this dish go well with the festive season! An easy recipe to make and especially one that exudes freshness. Adapted from November 2006 – January 2007 issue of Dish magazine from New Zealand.
1 red capsicum, roasted and diced
2 tomatoes seeded and diced
2 cloves of garlic, minced
zest of 1 lemon
1 red chili, seeded and finely sliced (optional)
1 tablespoon lemon juice
3 tablespoons of avocado oil or olive oil
1/4 cup basil leaves, finely sliced
1 avocado, peeled and sliced
Cook the asparagus in a pot of boiling salted water until just tender. Drain and refresh in iced water. Drain again and set aside. Combine the capsicum, tomatoes, garlic, zest, chili and lemon juice in a bowl. Add the avocado oil and season. Just before serving, stir in the basil.
Lay half the asparagus on a platter and top with half the avocado slices. Spoon over half the dressing. Repeat layering with the remaining ingredients. Garnish with extra basil leaves.
The Culinary Chase’s Note: For the red chili, I roasted it first (removed charred skin and seeds) and then cut it into strips. It’ll still give a bit of heat while adding a touch of sweetness. Did you know that asparagus has strong cleansing effects on the kidneys and bladder? Asparagus flushes out acid wastes so fast that you can smell the ammonia in your urine shortly after eating it. Perhaps that’s why it’s called, “The Stinky Vegetable”! Cheers!