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    Asparagus guacamole

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    Asparagus guacamole

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4-6


    450g bunch asparagus
    1 small red onion
    1 red chilli
    1 clove garlic
    28g pack fresh coriander
    Finely grated zest and juice 1 lime


    1. Snap the ends off the asparagus spears. Cut into 1cm slices, leaving the tips whole and separate from the rest. Place the sliced asparagus in a steamer or colander and set over a pan of boiling water. Cover and steam for 3 minutes, then draw to one side. Add the tips in the space (so they are easy to separate after cooking) and steam for a further 2 minutes. Leave to cool completely.

    2. Meanwhile, finely dice the onion, deseed the chilli, then finely chop it with the garlic and coriander. Mix them together in a bowl with the lime zest and juice, then add the cooled asparagus tips, chopping them into the mixture roughly with a tablespoon.

    3. Pound the sliced asparagus in a pestle and mortar with a pinch of sea salt flakes or pulse in a food processor to a lumpy paste. Stir the asparagus paste into the onion mix, season to taste, then serve with crisps, crudités, or as a spicy garnish for asparagus soup.

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