Chilean-Style Avocado Salad

Step 1

1 Fill a mixing bowl with ice water

Step 2

2 Bring a pot of water to a boil over high heat

Step 3

3 Add a generous pinch of salt, then the asparagus

Step 4

4 Blanch for no more than 2 minutes, then drain and transfer to the ice-water bath to stop the cooking

Step 5

5 Cool, then drain and dry thoroughly

Step 6

6 The asparagus should be tender but not mushy or crunchy

Step 7

7 Cut each asparagus spear crosswise in half; cut only the trimmed-end halves crosswise into 1/2-inch pieces

Step 8

8 Combine the 1/2-inch asparagus pieces, avocados, hearts of palm and celery in a mixing bowl

Step 9

9 Drizzle the oil and lemon juice over the mixture, then season lightly with salt and pepper

Step 10

10 Toss gently to incorporate

Step 11

11 Arrange 3 or 4 asparagus-spear halves at the center of each plate

Step 12

12 Divide the dressed salad mixture on top

Step 13

13 NOTE: If you use fresh hearts of palm, chef Palermo recommends blanching the cut pieces in salted, acidulated water for a minute or two, then draining and drying them thoroughly before using