This dish is a beautiful celebration of the season, with crisp-tender asparagus blanketed by a creamy, very herby dressing.
If you can find white asparagus, try using half white and half green—it really makes the dish look beautiful. You'll need to boil the white asparagus (which gets its lack of color from being grown in a covered or underground environment so that it doesn’t achieve photosynthesis) for a couple minutes longer.
If you can’t find it, just use 2 pounds of green asparagus. To get a head start, cook (and cool) the asparagus up to two days ahead, and blend the dressing up to a day in advance; assemble the veggie platter about an hour before serving, and leave at room temperature to take off the chill.
2 pounds fresh asparagus, trimmed
1 ripe avocado, sliced
1 cup whole buttermilk
1/4 cup fresh basil leaves, divided
1/4 cup sliced fresh chives, divided
1 1/2 ounces goat cheese
1 tablespoon Champagne vinegar
3/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
Coarsely ground black pepper (optional)
Added sugars 0g
Calcium 9% DV
Potassium 12% DV
How to Make It
Bring a large pot of water to a boil over high. Add asparagus; boil until crisp-tender, about 3 minutes. Drain; rinse under cool water. Pat dry.
Combine avocado, buttermilk, half of the basil, half of the chives, goat cheese, vinegar, white pepper, salt, and sugar in a blender. Process until smooth.
Arrange asparagus on a platter. Top with dressing, remaining basil, remaining chives, and, if desired, black pepper.
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