This asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s so simple, yet so good.
10 spears of asparagus (~ 200 g)
20 cherry tomatoes, halved (or 2 sweet tomatoes)
one avocado, diced
3 cloves of garlic, lightly fried in ghee / coconut oil (or baked)
some green onions
4 tsp of olive oil
2 tsp Dijon mustard
juice of 1 lime
salt & pepper
Within two minutes, boil the asparagus in boiling water.
Cooked asparagus cut and mix with other ingredients.