Raw, vegan, gluten free
20 large asparagus spears
1 ripe avocado
⅓ cup lemon juice
⅓ cup extra virgin olive oil
3 tbsp toasted pine nuts
3 tbsp currants
Using a vegetable peeler turn the asparagus into thin strips.
Make the dressing by placing the avocado, lemon juice and olive oil together in a small bowl and mix using a hand blender or a whisk. Season to taste before mixing through the asparagus strips.
Just before serving, toss through the pine nuts and currants.
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