Instructions

1. Cut off the woody ends of the asparagus and discard these.
2. Put the asparagus in a steamer and cook for 3-5 minutes until tender. It should not be soft. Rinse them under cold water then drain.
3. Scatter the wild rocket leaves onto two plates or one big platter.
4. Thinly slice the spring onions and chilli (if used). Scatter these on top of the rocket.
5. Cut the avocado in half, remove the stone, then the skin.
6. Slice the avocado flesh into thin wedges and immediately squeeze some lemon juice on top of them.
7. Arrange the avocado, asparagus and tomatoes on top of the salad.
8. Mix the dressing, taste and adjust it to your liking, then pour it over the salad.
9. Drizzle some squiggly lines of balsamic glaze on top, then serve.