Avocado and Asparagus Salad with Croutons, Tomatoes and Thyme

Peel the asparagus and boil in salted water with 1 tablespoon sugar for about 20 minutes until al dente. Remove from the water, let cool and cut into 2-3 cm (approximately 3/4 - 1 inch) long pieces.

Remove crust from bread and toast in a hot pan with 2 tablespoons oil until golden brown. Drain on paper towels.

Rinse the tomatoes, remove the stalk and cut into wedges. Peel the avocado, cut in half, remove the pit and cut the flesh into pieces. Place in a bowl with the tomato and asparagus pieces.

Mix the balsamic vinegar with the remaining oil and lemon juice and season with 1 pinch of sugar, salt and pepper. Mix the dressing with the salad ingredients and distribute into bowls.