This quick summertime dish is a cross between carpaccio and a salad. Fresh, sweet, and savory. Crisp, smooth, and smokey.
2 large slices of watermelon, approx 1/8 of a whole large watermelon
6 white asparagus spears
juice from 1/2 lemon
1 tablespoon almond milk
1 garlic clove, finely minced
1 tablespoon parsley, finely chopped
basil leaves for garnish
salt and pepper
Slice the watermelon into thin slices about 1 cm thick and divide over two plates. Trim and peel the tough outer skin from the asparagus. Char the asparagus spears in a frying pan or grill pan until tender, adding some salt along the way.
Meanwhile, mash the avocado in a bowl with the lemon juice, almond milk, garlic, and parsley. Season with salt and pepper to taste.
Spoon the avocado onto the two plates next to the watermelon and place the asparagus spears on top. Garnish with basil and olive oil.