Vegetable Salad with Avocado Cream

Rinse asparagus, cut off hard ends and cut stalks diagonally into pieces. Pour wine into a saucepan and add enough water so that liquid is about 2 cm (approximately 1 inch) high. Place a steamer in saucepan and add asparagus. Close pot and steam for about 15 minutes.

Meanwhile, peel both types of carrots and parsnip, cut in half lengthwise and then cut into 3 cm (approximately 1 inch) pieces.  Rinse, trim and halve the radishes.

Remove steamed asparagus, drain and place carrots, parsnip and radishes in steamer. Close and steam for 7-10 minutes. Cool slightly.

Meanwhile, cut avocado in half, remove pit and press flesh from skin. Puree and season to taste with creme fraiche, lime juice, salt and pepper.

Rinse cilantro, shake dry and reserve a few sprigs for garnish. Pluck remaining leaves and finely chop. Drain chile peppers, remove seeds and chop together with the capers. Whisk with chopped cilantro and sesame seeds along with lime juice and oil. Season with salt and pepper.