Asparagus with Three Sauces
- For the avocado sauce
- 1 Avocado
- 1 tablespoon Crème fraiche
- 1 teaspoon grapeseed oil
- 1 tablespoon lemon juice
- cayenne pepper
- 2 tablespoons chopped Pistachio
For the asparagus: Bring a large pot of salted water to a boil with the sugar and butter. Cut off and discard the tough ends of the asparagus. Peel the asparagus, add to the pan and cook until tender, about 20 minutes.
Remove and serve with the three sauces.
For the cream sauce: In a bowl, mix together the creme fraiche and lemon juice, season with salt and pepper. Transfer to a bowl and garnish with watercress.
For the avocado sauce: Halve the avocado lengthwise, remove the pit and scoop the flesh into a bowl. Mash with a fork and stir in the creme fraiche, oil and 1 tablespoon of the pistachios. Stir in the lemon juice and season with salt and cayenne pepper.
Spoon into a bowl and garnish with 1 tablespoon of pistachios.
For the tomato sauce: Rinse the tomatoes and cut into small cubes.
Heat the oil in a skillet, add the shallots and garlic and cook until translucent. Stir in the sugar, wine and tomatoes and simmer until the tomatoes are tender, season with salt and pepper.