Asparagus with avocado coulis

Simple yet delightful! Garlic roasted asparagus served with avocado coulis, chives and lemon zest. Coulis is french for 'strained liquid'. It's a thick sauce made from a fruit or vegetable, usually seasoned after being pureed into a smooth and creamy mixture. Serves to accompany different vegetables and desserts. Avocado coulis is a tangy-spicy sauce made with lime juice and jalapenos.

What you need for 2 servings:

500 gms green asparagus
2 cloves garlic, finely chopped
2 tbsps olive oil
2 tbsps chopped chives
1 tsp lemon zest
1 cup avocado coulis
salt and pepper

For the coulis:
2 ripe avocados
1/2 cup fresh cream
1 clove garlic
1 tbsp chopped jalapenos
1 tsp lime juice
salt and white pepper

Preheat the oven to 450 F.

Trim the hard ends of the asparagus. In a large dish, toss the asparagus with the olive oil and garlic. Season with salt and pepper. Arrange the asparagus on a baking tray and put in the oven. Bake for 15-20 mins (depending on the thickness of the asparagus), until they are tender. Turn the asparagus in between.

For the coulis, deseed and peel the avocados. Put all the ingredients in a blender and puree into a thick mixture.

Divide the asparagus on two plates. Top with the avocado coulis and garnish with chives and lemon zest.