1. Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.
  2. To serve, arrange chilled asparagus on a serving platter. Peel and slice avocado and arrange over asparagus. Crumble goat cheese on top and then sprinkle salad with blackberries. Squeeze lemon juice over top then drizzle salad with a touch of olive oil and season lightly.