Ingredients:
● 1 Whole Medium size avocado
● 1 medium size cucumber
● 2 medium size carrots (sliced julienne style)
● Asparagus
● 2 Hard Boiled eggs
● ½ cup sweet onions
● 2 TBPS Olive oil
Directions:
- In the pan put the olive oil and sauté the onions.
- In a separate pan sauté the carrots until cooked (I prefer to cook mine andante).
- In another pan sauté the asparagus until cooked.
- Slice the avocado and slice the cucumber.
- Put 2 or 3 eggs in boiling water and boil for 6 to 8 minutes.
- Cool under cold water and peel right away.
- Arrange all the vegetables artistically on a plate or platter and serve.
