INGREDIENTS
•
For Avocado Cream Sauce:
•
2 Avocados, sliced and seed removed
•
1/2 cup heavy cream
•
1/2 cup cilantro, washed and stems removed
•
Juice from 1/2 lime
•
Salt
•
Pepper
•
For Asparagus:
•
2 pounds asparagus, trimmed
•
1 tablespoon olive oil
•
Coarse sea salt and freshly ground black pepper
•
1/2 cup pepitas