Charred Asparagus Guacamole

Directions

Start by roasting off the asparagus

1. Trim the woody end from the asparagus spears

2. 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

3. Once cooked allow to cool and cut the frond tip off the spear and pop them in the fridge till later

4. 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

1. 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

2. 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

3. Add the asparagus juice, the semi pickled onion, the jalapeno, the coriander, the garlic, the tomatillo salsa and a pinch of salt

4. Give it a good stir and add the asparagus fronds you reserved earlier, and gently fold them through

5. Give it a taste and see what it needs. More salt? More lime?

6. If it doesn’t taste or feel creamy you can add a glug of olive oil

7. Pop in a serving bowl, sprinkle with some coriander leaves, and a couple of finely sliced spring onions, and a squeeze of lime.