• 800 g asparagus, trimmed and blanched or steamed until just tender
• 1 red capsicum, roasted and diced
• 2 tomatoes seeded and diced
• 2 cloves of crushed garlic
• Zest of 1 lemon, julienned
• 1 long red chilli, seeded and finely chopped
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 avocado, peeled and sliced

Drain and refresh the asparagus in ice water, drain and set aside. Combine all the ingredients except the avocado in a bowl.

Layer the asparagus on a platter alternating with the sauce and slices of avocado, and repeat this process. Garnish with fresh basil and freshly cracked pepper.