This quick and sophisticated recipe is an excellent alternative to the weeknight salad or a superb addition to a weekend get-together. The grilled asparagus is packed with fiber and is also a good source of folate and the vitamins A, C, E, and K. The creamy avocado adds a rich texture to the dish while providing healthy monounsaturated fats (MUFAs).


1 pound of asparagus spears, ends trimmed off

2 small avocado, halved and pitted

2 tbsp of olive oil

2 tsp crushed black peppercorns

2 tsp course sea salt

¼ cup old cheddar, grated


Preparation Time :10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes

Divide asparagus into two equal batches. Heat 1 tbsp of olive oil on medium-high heat in large pan. When oil is hot, add the first batch of asparagus, covering the bottom of the pan. Sprinkle with 1 tsp salt and 1 tsp pepper. Turn frequently, until cooked through (5-10 minutes). Remove from pan and place in a serving  dish. Repeat with the second batch.

Scoop avocado out of the skin and cut into large chunks. Layer over asparagus. Sprinkle with grated cheese and serve immediately.

Note: For a vegan option, replace cheddar with non-dairy cheese, such as walnut cheese, which has a softer texture.

Serves 4