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For 4 people: 800 grams of asparagus-2 avocados-parsley-olive oil-lemon juice-Salt
Peel the asparagus and cut off the tough part of the stem, then let them boil in salted water for about 10 minutes from the boil.
While baking, remove the Peel the avocado, cut into small pieces and chop in some kind of cream crushing them with a fork.
Wash and chop the parsley, then mix it with creamy avocado, adding a bit of lemon juice, a pinch of salt and a couple of tablespoons of extra virgin olive oil.
When cooked, drain the asparagus, arrange on a platter and sprinkle with avocado cream that you prepared in the meantime.