Spring Salad with a Chipotle Mayonnaise
Recipe – Megan Coupland, Red Kitchen Photography – Tracie Heasman 1kg asparagus 1 large avocado, peeled and cut in cubes Cherry tomatoes, assortment of what’s available 8 small artichoke hearts 2 small cos, chopped approx. 2cm Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half.…