I was sitting at the hairdresser shop a couple of days ago and reading the provided Yellow Press to pass the time. In many of these issues are recipes to be found. I saw it and grabbed my smart phone to make a photo. And today it is done!
The avo aioli is so fast and tasty, I will definitely make it again and bring to one of the summer BBQ´s. Asparagus is my favourite veggie during its season and I can´t get enough of it and I am dreading the 24th of June, when the season of the white asparagus ends.
Serving it with the squished and baked potatoes is a nice complement to the avo aioli.
recipe for 2:
3-5 cloves of young garlic
3 greens of a spring onion
1/2 tsp dried salad herbs
4 tsp Kraft Miracle Whip with Olive oil
Half the avocado, scoop out the stone and take a spoon to get the flesh into a blender.
Squeeze the lemon juice in.
Roughly chop the onion greens
add the pepper and the salad herbs
add the garlic
give it a good blitz and add the Miracle Whip to make it smoother.
6 big potatoes
4 tbsp olive oil
chili salt and pepper
fresh thyme and rosemary
some greens from some spring onions
use 6 big potatoes and cook them with the peel until done.
Drain and place them on a baking paper and press down, with a glass or a potato masher.
Get olive oil all over, season with pepper and chili salt and toss fresh thyme and rosemary on top.
bake at 200 C for 15 min.
Garnish with the spring onion greens.
750 g white asparagus
1 tbsp butter
1 tsp salt
1 tsp sugar
Peel the asparagus and cook it in the seasoned water for up to 8 minutes, depending how soft you like it.