Ingredients
- 1 lb asparagus, trimmed and halved
- 1 cup grape tomatoes, halved
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- ¼ cup Extravagonzo Roasted Garlic Culinary Oil
- 2 teaspoons lemon juice
- 2 teaspoons Tangerine Habanero Mustard
- ½ teaspoon Smoked Chipotle Sea Salt
- ½ teaspoon pepper
Instructions
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado and basil in a large bowl
- Stir in Extravagonzo Roasted Garlic Culinary Oil, lemon juice and Tangerine Habanero Mustard
- Sprinkle with Smoked Chipotle Sea Salt and pepper
- Serve
