Alekos Wild Asparagus Salad

This is my favorite avocado creation I have tried thus far. This recipe is inspired by Native Foods and the Urban Gardener, however I tweaked the recipe by incorporating a few of my favorite ingredients- agave and sesame seeds. We used wild Greek asparagus, a lovely gift from Alekos, O pateras tou Nikou. We believe that the wild asparagus made this recipe pure perfection.

Alekos Wild Asparagus Salad

1 bunch wild asparagus

1 avocado, ripe and cubed

handful of mint, chopped

handful of parsley, chopped

1/2 -1 TBSP olive oil (Greek of course!)

2 TBSP lemon juice

1.5 TBSP agave

1 TBSP balsamic vinegar

Dash of sesame seeds

Himalayan sea salt/pepper

1. Cut asparagus into three parts and boil for three minutes.

2. Combine remaining ingredients (except for seeds) in a bowl and toss with asparagus.

3. Top with dash of sesame seeds.