Sparrow Avocado Asparagus Salad

Ingredients

• 4 fillets (from pasture lamb about 100 g)
• 1 clove garlic
• 1 Lime
• 2 tbsp oil
• Salt
• ground pepper
• 400 g white asparagus
• 2 ripe avocados
• 100 g cocktail tomatoes
• romaine lettuce
• 2 tbsp white wine vinegar
• Salt
• Pepper
• a pinch of sugar
• 2 tbsp olive oil

Instructions

1. 1.

   Allow fillets to thaw. Peel and finely chop garlic. Rinse lime, pat dry and zest. Mix oil with garlic and lime zest. Cut fillets into small pieces. Rub with the mixture and cover in the fridge for 1–2 hours.

2. 2.

   Meanwhile peel asparagus and trim ends. Slice asparagus diagonally into thin strips. Halve avocados, remove pits and peel halves. Slice avocados. Squeeze lime over avocado slices and drizzle 1–2 tsp lime juice. Rinse tomatoes and quarter them. Wash romaine lettuce, rinse and cut into bite‑sized pieces.

3. 3.

   Whisk vinegar with remaining olive oil, lime juice, salt, pepper, sugar and olive oil. Toss romaine and tomatoes in the dressing.

4. 4.

   Heat a pan dry. Sauté skewers for 5–6 minutes on all sides. Season with salt and pepper. Add asparagus to the pan and stir briefly. Combine all salad ingredients and serve with the skewers.