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Trim off the tough ends of the asparagus, then steam until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, then pour over the asparagus.
Toss lightly, then spoon into a suitably sized starsol bowl.
Refrigerate, then serve.
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