Fabergé – Avocado – Egg – “Fresh Take on Deviled Eggs”
Puree the feta in a food processor or with a hand blender along with the water. If necessary, add some more water - scrape the feta from the side down - and continue until its super creamy.
Meanwhile, season your black quinoa and add pomegranate.
Trim the bottom ends off the asparagus and use a vegetable peeler to shave them into long, thin ribbons. Make two crisscross ‘braids’ out of the ribbons and glaze them with sushi vinegar.
Cut the avocados in half, remove the pit out and peel off skin. Cut a small piece of both sides (now bottom) off the avocado - for stability.
Fill each avocado halves - on the side of the pit - with whipped feta. Add black quinoa and finish with the asparagus crisscross ‘braid’. Put the avocado on plates, use a scissor to cut some of the excess asparagus and drizzle paprika powder on top (for extra flavor and decoration purposes).
1/2 Cup Feta
1/4 Cup Water
1/4 Cup Pomegranate Seeds
6 Green Asparagus Stalks
1/4 Cup Black Quinoa, cooked according to packaging
To Season Quinoa: fresh mint, coriander, chives, paprika powder (+ extra), cumin, olive oil, sushi vinegar, chili flakes, salt and pepper