One of the sad things you learn when you start to cook is that you can’t just put all your favourite ingredients on a plate and expect them to work. It would be nice, but it rarely happens. So I was really pleased to come across this idea for ‘avocadonnaise’, essentially avocado whizzed together with lemon juice and dill. Well, that’s two of my favourite foods of all time in one sauce. It’s also asparagus season, so I thought, Why not?
Why not indeed? The dill and avocado work well together. The sauce can be made while the asparagus cooks. The whole makes a great starter where the taste far exceeds the amount of effort that goes into producing it.
200g asparagus spears, trimmed
1 ripe avocado
1/2 lemon, juiced
2 tbsp fresh dill, finely chopped
Heat a griddle pan on a high heat.
When it is hot enough, coat the asparagus spears in a little oil and place on the griddle.
Turn the heat down a couple of notches.
While the asparagus is cooking, stone and peel the avocado and put the flesh in a bowl.
Add the lemon juice and dill and mash together with a fork until you have a smooth paste.
Season with salt and pepper.
Turn the asparagus spears over to get the griddle marks on all sides.
Test the asparagus for ‘doneness’ with the point of a sharp knife in the thickest part of the stem.
When tender remove from the griddle and serve with the avocado sauce.
Serves 2 as a starter