Ingredients:

• 2 to 3 stalks – Asparagus
• 1 – small ripe avocado, peeled
• 2 to 3 – olives, washed, drained, finely chopped
• 1 sprig – spring onion, with greens, finely chopped
• 1 – Green chilli
• 1 flake – Garlic
• 1 tsp – soya sauce
• 1 tsp – sesame seeds
• 1 tsp – Peanut Butter
• 1/2 tsp – Sugar
• 1 tbsp – sour Cream
• 1 tbsp – fresh Cream
• Salt, to taste
• Pepper, to taste

Method:

1. Boil or microwave asparagus to remove rawness.
2. Scoop avocado, transfer to an electric mixie.
3. Add asparagus, saving one stalk.
4. Add chilli, garlic, sesame seeds, butter, sugar, salt and creams.
5. Run to form a smooth paste.
6. Remove into a large mixing bowl.
7. Add olives, spring onion and pepper.
8. Chop remaining asparagus stalk finely.
9. Add to dip, mix very well.
10. Transfer to serving bowl, drizzle soy sauce, make a swirl.
11. Sprinkle pepper, chill till required.
12. Serve with nachos, potato wedges, bhel puris, crackers, etc.

Recipe courtesy of Saroj Kering