Ingredients: 1 bunch asparagus stalks trimmed and cut into thirds, 1 ripe avocado, 4 cups spinach leaves, 1/2 large cucumber peeled and diced, 2 cups cold water, 1/3 cup mint leaves, 1/4 cup basil leaves, 1 tablespoon white pepper, pinch of salt, juice of 1/2 lemon.
Recipe: Puree cucumber, asparagus, spinach, mint, basil, and 1/2 cup water in a blender until smooth. Add avocado, lemon juice, and 1/2 cup water. Blend until smooth, adding remaining water periodically and as needed. Add white pepper and salt, give a final blend, and chill for 1 hour before serving.
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