White asparagus parcels with avocado sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Fresh white asparagus 16 medium, trimmed weight 800 g
- Avocado flesh without skin or stone 150 g
- Lime juice freshly squeezed 30 g
- Garlic peeled 3 g
- Unsweetened soya drink unsweetened 100 g
- Extra virgin olive oil 20 g asparagus, 25 g sauce 45 g
- Chives chopped 3 g
- Parsley chopped 4 g
- Salt 2 g asparagus and 1 g sauce 3 g
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Method
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Preheat the oven to 190°C conventional. Peel the asparagus from below the tips and trim the woody bases. Divide between two tightly sealed baking-paper parcels, each with eight spears, 10 g oil and 1 g salt. Bake for 25-30 minutes; check with a knife tip that the stalks are tender and allow longer for thick spears.
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Blend the avocado flesh with the lime juice, garlic, soya drink and remaining gram of salt. Slowly blend in the remaining 25 g oil until smooth. Refrigerate covered until serving.
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Open the parcels carefully, directing steam away from your face. Serve four asparagus spears per plate, spoon over the parcel juices and divide all the sauce between them. Finish with all the chives and parsley.
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