Heirloom Tomato and Avocado Stack Salad

ingredients
all
1 bunch bunch asparagus
ends trimmed and chopped in bite size pieces
kosher salt
to taste
4 cups water
3 tbsp extra virgin olive oil
1 each lime
zest and juiced
pepper
to taste
2 cloves garlic
minced
2 tbsp capers
with the brine
1 tsp thyme
fresh
1/4 cup parsley
finely chopped
1 lb heirloom tomatoes
sliced
2 each avocado
sliced
1 tbsp basil
fresh chopped
cookware
  • large sauce pan
  • colander
  • Clean dish towel
  • large spoon
  • Serving platter or plates
1
In a large sauce pan bring water to a boil with a little salt. Once water comes to a boil cook asparagus for 1-2 minutes, just until tender and bright green.. Drain immediately in colander, rinse in cold water and pat dry with dish towel
2
Toss asparagus with olive oil, lime zest, lime juice, capers, garlic, parsley, and thyme. Season with salt and pepper. Set aside.
3
On individual plates or serving platter, stack tomatoes and avocado together alternating slices, starting with tomato on bottom then avocado stack should include 3 tomato and 2 avocado.
4
Top each stack with a hand full of asparagus, then using a large spoon drizzle each stack with the remaining dressing mixture.
5
Garnish with fresh chopped basil.