Ingredients
175 gram (5½ ounces) asparagus, trimmed, halved
2/3 cup (160g) sour cream
2/3 cup (160ml) buttermilk
2 tablespoon finely grated lemon rind
350 gram (11 ounces) watercress, trimmed
1 large avocado, sliced thinly
200 gram (6½ ounces) yellow grape tomatoes, halved
450 gram (14½ ounces) smoked chicken breast, sliced thinly
1/3 cup loosely packed fresh tarragon leaves
Method
1. Boil, steam or microwave asparagus until tender; drain.
2. Combine sour cream, buttermilk and rind in a small jug; season to taste.
3. Arrange asparagus, watercress, avocado, tomato and chicken on serving plates. Drizzle with sour cream dressing; sprinkle with tarragon.
Instead of grating the lemon rind, you can use a zester to shred the rind into strips.
Note
Related
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