Avocado and Asparagus Salad
as a side or starter
handfuls of rocket leaves
juice of 1 lemon
, peeled and crushed
, finely chopped
a handful of fresh flat leaf parsley
Whisk together the olive oil and lemon juice, stir in the garlic, capers, pine nuts and parsley.
Steam the asparagus tips for 3 minutes, drop into ice cold water, drain and pat dry.
Peel and quarter the avocado and remove the stone. Slice each quarter thinly.
Line 4 small bowls or cups with a radicchio leaf and a handful of rocket, top with the avocado slices and asparagus tips drizzled with the lemon and caper dressing.