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2 pounds (960 g)asparagusolive oil cooking spray1/2 cup (45 g) chopped scallions2 tablespoons (30 g) minced fresh ginger3 cloves garlic minced1/2 cup (120 ml) watergrated zest of 2 lemonsfreshly grated pepperBreak off the ends of the asparagus spears and discard. Peal asparagus only if the spears are thick. Cut the spears into 3 inch pieces and set aside.Spray a skillet with cooking spray. Sauté the scallions for 3 minutes until wilted. Add the ginger and garlic and sauté for 2 more minutes.Add the water and asparagus; bring to a boil. Boil for about 4 minutes until crisp cooked and most of the waiter has evaporated. Using a slotted spoon transfer the asparagus to a serving plate and toss with grated lemon rind and pepper.

1 1/2 cups (210 g) unbleached all-purpose flour2 cups (300 g) complete wheat flour1/4 cup (38 g) wheat germone 1/2 teaspoons (7.five ml) salt1 teaspoon (5 ml) baking soda2 tablespoons (25 g) unsalted butter, softened1 huge egg or 1/4 cup egg substituteone 1/2 cups (360 ml) 1% buttermilkPreheat oven to 450??F (230??C). Line a considerable baking sheet with parchment paper.Set aside a couple of tablespoon (18 g) all-purpose flour. In a significant bowl, combine the remaining all-purpose flour, total wheat flour, wheat germ, salt, and soda. Utilizing your fingers, work the unsalted butter into the flour combination, rubbing the butter/flour combination involving your thumb and fingers. Make a well within the center.In a medium bowl, whisk together the egg and buttermilk. Pour in to the very well in the flour combination; stir right up until dry ingredients are evenly moistened. Tend not to overmix.Turn dough out onto a lightly floured do the job surface. Sprinkle aided by the reserved a couple of tablespoons (18 g) flour. Gently knead three or 4 occasions. Form into a 8-inch (20 cm) circle. Location around the ready baking sheet.Employing a sharp knife or razor blade, cut an X to the prime with the loaf all of the strategy to the sides. Bake for fifteen mins. Lower oven heat to 400??F (200??C). Bake for one more 15 to 20 mins, till loaf is properly browned and sounds hollow when tapped over the bottom. Transfer to a rack to cool for 10 mins before slicing.

10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups (456 g) plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons (20 g) minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) fresh lime juice
1 teaspoon (5 ml) chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish
Preheat oven to 375°F (190°C), Gas Mark 5. Lightly spray mini-muffin cups with cooking spray.
Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.