Name: Asparagus Avocado Medley Evonne Style
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Fresh asparagus, trimmed and cut into 1 1/2-inch pieces - 1 pound; Water - 2 tablespoons; Fresh mushrooms, sliced - 8; Avocado - peeled, pitted, and cubed - 1 large; Zucchini, diced - 1; Tomato, seeded and chopped - 1 large; Red onion, sliced - 1; Lemon juice - 2 tablespoons; Olive oil - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Dijon mustard - 1 teaspoon; Garlic, minced - 1 clove; Dried basil - ½ teaspoon; Dried thyme - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Asparagus Avocado Medley Evonne Style

1. Fresh asparagus, trimmed and cut into 1 1/2-inch pieces 1 pound

2. Water 2 tablespoons

3. Fresh mushrooms, sliced 8

4. Avocado - peeled, pitted, and cubed 1 large

5. Zucchini, diced 1

6. Tomato, seeded and chopped 1 large

7. Red onion, sliced 1

8. Lemon juice 2 tablespoons

9. Olive oil 2 tablespoons

10. Balsamic Vinegar 1 tablespoon

11. Dijon mustard 1 teaspoon

12. Garlic, minced 1 clove

13. Dried basil ½ teaspoon

14. Dried thyme ½ teaspoon

15. Salt ¼ teaspoon

16. Ground black pepper ¼ teaspoon

How to cook deliciously - Asparagus Avocado Medley Evonne Style

1 . Stage

Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.

2 . Stage

Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.