When my daughter was a little girl, during spring time, one of her best side dishes were steamed asparagus. She liked them just dressed with a little bit of extra virgin olive oil and a few drops of grandfather Dino’s special balsamic vinegar. So, in this period of the year, asparagus are back on our table. Here is a way to serve them accompanied by a delicious avocado sauce.


  • 1 bunch of asparagus
  • 1 carrot

for the cream:

  • 2 ripe avocados
  • 20 basil’s leafs
  • 2 coffeespoon of agave syrup
  • juice of 2 lemons
  • extra virgin olive oil 2,8 oz
  • 1 coffeespoon of salt
  • pepper



  1. Steam the asparagus and the carrot (cut in disks)
  2. In a food processor put the avocado’s pulp, the basil, the agave syrup, the lemon juice, the extra virgin olive oil, salt and pepper
  3. Put the asparagus on a plate with the orange carrots, that will make a nice contrast of coloure. Serve with the delicious avocado’s cream.