1. Blanche asparagus by boiling in water for 2 minutes.
2. Drain, pour cold water over them, in a colander, keep aside.
3. Slice avocado thinly. Chop chillies finely.
4. Or chop finely or scoop balls with a melon baller.
5. Chop asparagus into finger lengths.
6. Mix all other ingredients, except asparagus, avocado and oil.
7. Heat oil, add avocado and asparagus, toss and remove.
8. Transfer to salad bowl, chill till required.
9. 15 minutes before serving, drizzle dressing mix over veggies.
10. Add lettuce leaves, toss to blend flavours.
11. Refrigerate and serve with any heavy main dish.

Making Time:20 minutes

Makes:4 servings

Shelflife:Best fresh

Note:
Asparagus is used to aid bowel movement by replacing vegetable fibre in our diet