Asparagus + Mexico; Ceviche-style Asparagus
Ease of Preparation: Easy
Yield: 8 tostadas
Ingredients:
- 2 bunches asparagus, trimmed
- Avocado oil, for grilling
- Salt and pepper
- 2 limes, for ‘supremes’
- ½ red onion, finely diced
- 2 limes, juice and zest
- 1 jalapeno, thin rings
- ½ bunch cilantro
- 1 avocado, cubes
- 8 tostadas, for serving
- 1 cup (240 ml) sour cream
- 1/8 teaspoon (.75 ml) ground cumin
- Radish slices, to garnish
Method:
Preheat grill to high.
Toss the asparagus with avocado oil, salt, and pepper. Grill 1-2 minutes, until evenly charred and cooked through.
Refrigerate to chill completely.
Chop the asparagus into neat 1-inch (2.5 cm) lengths.
‘Supreme’ the limes: use a sharp knife to remove the tops and bottoms from the limes. Remove the peels completely by cutting strips, from top to bottom, following the shape of the fruit. Remove individual segments by making slices on either side of each of the white segment walls. Flick away any seeds left in the wedge with the tip of your knife. When finished, only the best, juicy parts of the fruit segments, aka, the ‘supremes’, should remain.
In a bowl, toss the asparagus, onion, lime juice and zest, lime supremes, and jalapeno.
Chop the cilantro (leaves and tender stems) in a fine julienne.
Add the finely chopped cilantro to the asparagus mixture and toss to combine.
When ready to serve, gently fold in the avocado.
To serve:
Whisk the cumin into the sour cream.
Spread a bit of sour cream mixture onto the tostadas.
Top with a neat pile of the asparagus mixture.
Garnish with radish and serve immediately.
