Preparation

• Trim off the tough ends of the asparagus, then steam until just tender and bright green.
• Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
• Peel the avocados then dice the flesh.
• Toss with the lemon juice and lemon zest, then add to the asparagus.
• For the dressing, whisk the vinegar, balsamic vinegar, olive oil, sugar, mint and parsley.
• Add salt and pepper to taste, then pour over the asparagus.
• Toss lightly, refrigerate for at least 1 hour then serve.