Ingredients:

• 1 bundle – Asparagus stalks, tender
• 2 – avocadoes, peeled and deseeded
• 2 – pickled jalapeno chillies, or 1 tsp – Red Chilli powder
• 1 – large lemon, juice extracted
• 1 tsp – Lemon rind, finely grated
• 1 tbsp – Coriander leaves finely chopped
• 1 – Lettuce leaf, torn in big shreds
• 1 tsp – soft Brown sugar
• 1 tbsp – oil
• Salt, to taste

Method:

1. Blanche asparagus by boiling in water for 2 minutes. Drain, pour cold water over them in a colander; keep aside.
2. Slice avocado thinly. Chop chillies finely. Chop asparagus into finger lengths.
3. Mix all other ingredients for the dressing- except lettuce, asparagus, avocado and oil.
4. Heat oil, add avocado and asparagus; toss and remove.
5. Transfer to salad bowl, chill till required.
6. Fifteen minutes before serving, drizzle dressing mix over vegetables.
7. Add lettuce leaves, toss to blend flavours.
8. Refrigerate and serve with any heavy main dish.

Recipe courtesy of Saroj Kering