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Blistered Asparagus with Avocado

20 Minutes
5 People
Asparagus cooking in a cast iron pan.


20 oz asparagus

2 qts water

5 oz yogurt, low-fat

5 oz avocado

½ tsp salt

2.5 tsp togarashi spice blend

Note: Togarashi spice blend is a combination of mandarin orange peel, red chilies, sesame seeds, and laver (edible seaweed).


  1. Bring water to boil in a pot.
  2. Peel the thick ends of the asparagus and blanch in boiling water for about 40 seconds. Shock in an ice bath to stop cooking.
  3. In a hot pan, sauté the drained and dried asparagus until proper blistering has been achieved.
  4. To Plate: Each plate gets 4 oz asparagus, 1 oz yogurt, 1 oz avocado, a pinch of salt, and 1/2 tsp of togarashi spice blend.


Calories 74
Protein 3 g
Sodium 200 mg
Carbohydrates 7 g
Fat 3 g
Fiber 3 g
Servings 7