Avocado Mousse:
2 ripe avocadoes
1 cup plain Greek yogurt

Slice avocadoes in half and remove flesh with spoon. Place in bowl with yogurt and sprinkle with salt and pepper. Crush avocadoes with a fork, then whisk together until smooth in consistency.

20 white asparagus, peeled
½ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. black truffle oil
Salt and pepper to taste
15 chive buds

Bring salted pot of water to a boil. Submerge asparagus and blanch for 4 minutes. Remove and place on paper towels to dry. In a sauté pan, heat olive oil to medium heat and saute chive buds until charred. Whisk together olive oil, truffle oil and balsamic vinegar. To serve, swipe a spoonful of avocado mousse onto plate, lay asparagus next to each other, spoon truffle vinegar over top. Sprinkle almonds and charred chive buds on top. Serves 4