1 lbs fresh green asparagus, blanched

3 fresh whole avocado not too ripe cut in small dice

2 whole roma tomatoes cut in half and slow roasted

2 oz diced grapefruit

2 oz diced orange

1 diced red onion

6 oz micro green

Salt & pepper

flat bread

 

Dressing:

4 T. extra – virgin olive oil

2 T. fresh lemon juice

2 T. fresh blood orange juice

2 table spoon fresh tangerine juice

1 shallot minced

1 tsp. lemon zest

¼ tsp. sea salt

¼ tsp. white pepper

 

Place flat bread in the center of the plate. Fan out 5 asparagus on top of flat bread. Place 2 ounces of avocado citrus relish on the asparagus tail end. Place Roma tomato behind avocado relish. Top with micro green. Drizzle with dressing over the asparagus. For the dressing: Combine first 6 ingredients in a bowl, whisk until blended, stir in lemon zests add salt , pepper. For avocado citrus relish: Diced the avocado add the grapefruit, the orange, the lemon juice, the red onions, salt and pepper.