Asparagus with Various Dips

Ingredients

• 2 kg white asparagus
• 1 tsp salt
• 1 tsp butter
• a pinch sugar
• 2 Avocados
• 1 lemon (juice only)
• 4 tbsp Yogurt
• 2 tsp soy sauce
• Salt
• pepper (ground)
• 6 tomatoes
• 1 Shallot
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 1 small cup yogurt
• 4 tbsp whipping cream
• Salt
• white pepper
• 1 pinch garlic powder
• 0.5 box watercress

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim ends and bundle into 4 groups. Bring a large pot of salted water with butter and sugar to a boil and cook the asparagus for about 18 minutes.

2. 2.

   Remove with a slotted spoon and drain.

3. 3.

   Peel the avocados, halve them, remove pits. Mash avocado with lemon juice using a fork, stir in yogurt, and season with salt, pepper, and soy sauce.

4. 4.

   Briefly blanch tomatoes, shock, peel, quarter, seed, and dice. Peel and finely chop the shallot. Mix both with olive oil and season with salt and pepper.

5. 5.

   Combine yogurt with cream, add garlic powder, salt, and pepper to taste.

6. 6.

   Plate asparagus on a dish with the three dips: pour the white dip over the asparagus and sprinkle with watercress; place the other dips in small piles beside it and serve.