- 350 g asparagus tips
- 2 ripe avocados
- 4 T chives, chopped
- ¼ cup extra virgin olive oil
- 1 garlic clove, crushed
- 1 lemon, juiced
- Sea salt and freshly ground black pepper, to taste
- 500 g Woolworths fresh tagliatelle pasta, cooked al dente
- 100 g feta
Blanch the asparagus in boiling salted water for 30 seconds, then plunge into iced water to stop the cooking process. Drain and place in a mixing bowl.
Halve and stone the avocados. Scoop out the flesh and add to the mixing bowl along with the chives, olive oil, garlic and lemon juice. Season to taste.
Toss through the cooked pasta while it’s still hot and crumble over the feta.
First published in the May 2014
issue of TASTE magazine.