Charred Asparagus Guacamole
There’s a great trend for all things Avo these days, if I’m honest I’m not a massive fan of plain old avocado, however smooshed up with some lime juice, a hint of chilli and a good dollop if tomatillo salsa to round out the fatty avocados, it’s great!
I really like asparagus, and am lucky to live across the road from Secretts, a great local farm where I have had 2 different workshops over the years.
Working to try to get Asparagus into the menu for an event we are helping at I played with a few different ideas and thought what else is green…! Avocado, coriander, tomatillos… perfect. Guacamole it is!
3 banana Shallots- Halved lengthways and finely sliced into half moons
2 Tablespoons finely sliced spring onions (the green bit- reserve the white for Garnish)
Juice from 2 ripe limes
5 ripe avocados
1 green jalapeno finely diced. (or more if you like it hotter)
2 Cloves Garlic- crushed or finely grated
1 fist sized bunch of Coriander leaves roughly chopped
3 tablespoons tomatillo salsa
15 Spears of Asparagus- Roasted
Smoked salt- sprinkle
Start by roasting off the asparagus
Trim the woody end from the asparagus spears
Pop in a tray and drizzle with a little olive oil and smoked salt, coat the asparagus and either pop on a bbq- to gently cook the asparagus. You still want it to have some bite, so be careful not to over cook it
Once cooked allow to cool and cut the frond tip off the spear and pop them in the fridge till later
Pop just the stalks into a food whizzer and blitz till a paste (you can add a small splash of water to help it break down)- Once smooth pass this through a sieve into a bowl with the back of a spoon keeping the resulting asparagus thick juice. (we’re trying to get the asparagus flavour without the fibrous stalky bit so throw the fibre bit away once done.)
Then get on with the Guacamole
In a bowl combine the sliced up onions, green bits of the spring onion and the lime juice. Let that sit for 10 mins to slightly pickle the onions
Meanwhile peel and destone the avo’s and mash them in a medium bowl with a fork- I like to keep it a little chunky and not completely smooth
Add the asparagus juice, the semi pickled onion, the jalapeno, the coriander, the garlic, the tomatillo salsa and a pinch of salt
Give it a good stir and add the asparagus fronds you reserved earlier, and gently fold them through
Give it a taste and see what it needs. More salt? More lime?
If it doesn’t taste or feel creamy you can add a glug of olive oil
Pop in a serving bowl, sprinkle with some coriander leaves, and a couple of finely sliced spring onions, and a squeeze of lime.
Serve immediately with some tortilla chips, on chilli or just on toast….