Asparagus and Avocado Salad

1 kg Assorted asparagus
2 Avocados
Juice and zest of a lemon
1 tb White wine vinegar
1/2 tb Balsamic vinegar
2 tb Olive oil
1 ts Castor sugar
1 ts Fresh mint
1 tb Fresh coriander
2 tb Fresh parsley
Salt and pepper to taste

Trim the tough ends of the asparagus.

Poach, steam or microwave the asparagus until just tender and bright green. Plunge into cold water to halt the cooking time and drain well. Set aside.

Peel the avocados and dice the flesh. Toss with the juice and zest of the lemon and add to the asparagus.

To make the dressing, whisk the vinegars, oil, sugar, herbs and salt and pepper to taste, then pour over the asparagus. Gently toss and spoon onto a platter or bowl.

Chill until ready to serve.

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