• Heat oven to 425°.

  • Trim 1/4 inch from bottom of asparagus. Peel the bottom 1 1/2 to 2 inches of each stalk.

  • In a large mixing bowl, combine basil, mint and sage with 1/4 cup oil, the shallot, 1 1/2 tsp salt and the pepper. Add tomatoes, toss to coat and transfer with a slotted spoon to one side of a rimmed 18 x 13-inch sheet pan.

  • Place asparagus on other half of baking sheet. Pour remaining marinade over asparagus and toss until thoroughly coated. Spread out in a single layer.

  • Roast 12 to 13 minutes, until asparagus is crisp-tender. Remove asparagus and let cool on a cutting board. Roast tomatoes another 5 to 6 minutes, until they have burst, deflated and begun to char. Let cool.

  • Using a slotted spoon, gently transfer tomatoes to a large bowl. Pour juices from pan into blender.

  • Cut 1 inch from bottom of asparagus and add to blender. Cut remaining asparagus into 1 1/2-inch pieces and add to tomatoes.

  • Add lime zest and juice, 2 tbsp oil, the mustard, 1/2 tsp salt and cooked egg yolks to blender. Puree until completely smooth.

  • Add avocado to asparagus and tomatoes. Add 1/4 cup dressing and gently toss to coat. Add more dressing, if desired. Transfer to a platter and garnish with chopped egg whites.


Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Facts

252 calories; 23 g total fat; 690 mg sodium. 11 g carbohydrates; 5 g protein;