1. Boil or microwave asparagus to remove rawness.
2. Scoop avocado, transfer to an electric mixie.
3. Add asparagus, saving one stalk.
4. Add chilli, garlic, seeds, butter, sugar, salt, creams.
5. Run to form a smooth paste.
6. Remove into a large mixing bowl.
7. Add olives, spring onion and pepper.
8. Chop remaining asparagus stalk finely.
9. Add to dip, mix very well.
10. Transfer to serving bowl, drizzle soysoauce, make a swirl.
11. Sprinkle pepper, chill till required.
12. Serve with nachos, potato wedges, bhel puris, crackers, etc.
13. Or serve vegetable crudit�s, including asparagus stalks.

Making Time:20 minutes

Makes:enough for 7 to 8

Shelflife:2 days chilled