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Blistered Asparagus with Avocado
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).
- Bring water to boil in a pot.
- Peel the thick ends of the asparagus and blanch in boiling water for about 40 seconds. Shock in an ice bath to stop cooking.
- In a hot pan, sauté the drained and dried asparagus until proper blistering has been achieved.
- 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.