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.