Spring vege green garden bowl w/ wasabi avocado yoghurt

Ingredients

1 bunch asparagus
2 tablespoons olive oil
1 courgette, spiralized or chopped
1/2 cup each pea shoots and sugar snap peas
1 cup shelled edamame, steamed or boiled
2 cups salad
2 free-range eggs, boiled
2 cups cooked grains such as bulgur wheat, brown rice or farro

Wasabi Avocado Yoghurt
1 large ripe avocado
1/2 cup basil, packed
1 cup De Winkel Plain Unsweetened Yoghurt
2 tablespoons olive oil plus extra for serving
1 clove of garlic
1/2 teaspoon sea salt
Juice of a lemon, plus extra for serving
1 teaspoon wasabi paste
2 tablespoons black sesame, toasted

Method
1. Toss asparagus with olive oil, salt and pepper
2. Place over a griddled frypan preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes, then set aside
3. Meanwhile, make wasabi yoghurt by blending all the ingredients together until smooth.
4. In 2 bowls add grains to each and top with asparagus, courgette, pea shoots, sugar snap peas, edamame, rocket and eggs
5. Top with the wasabi avocado yoghurt, sesame seeds, lemon and olive oil