Category: asparagus

Asparagus and Orange Salad

8 oz. asparagus, trimmed and cut into two inch pieces
2 oranges
2 ripe tomatoes, cut into eighths
2 oz. romaine lettuce leaves, shredded
2 tablespoon extra virgin olive oil
1/2 tsp. umeboshi vinegar
dash celtic sea salt salad seasoning
dash cayenne pepper

Place the asparagus in a serving bowl or platter. Grate zest from half of an orange and reserve. Peel both oranges and cut into segments, without the membrane. Squeeze out the juice from the membrane and reserve this juice.

Place the orange segments, tomatoes and lettuce in the bowl with the asparagus. Combine the oil and vinegar and add one tablespoon of the reserved orange juice and one teaspoon of the rind.

Season with the celtic sea salt and if being served as a winter dish, plenty of cayenne pepper. Just before serving, pour the dressing onto the salad and mix gently to coat.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Asparagus with Citrus/Ginger Sauce

2-3 lbs. asparagus
1 tablespoon uneboshi vinegar or apple cider vinegar
1 tablespoon orange juice, freshly squeezed
1 tablespoon grated orange zest
1 clove garlic, crushed
1 1/2 teaspoon freshly grated ginger root
1 teaspoon nama shoyu
1/2 teaspoon agave (optional)
1/2 teaspoon. organic, raw, brown mustard
dash ground cardamon powder
dash flower of the ocean sea minerals
mixed “baby” Greens
10-12 cherry tomatoes

Snap off the tough ends of the asparagus and (if desired) peel stalks.Place in a large serving bowl. Mix the vinegar,orange juice, zest, garlic, ginger, nama shoyu, agave, (optional) mustard seeds, cardamon powder and sea minerals in a blender. Blend well.

Pour this mixture over the asparagus and allow the asparagus to marinate overnight or place in adehydrator at 105-108 degrees F until desired texture of tenderness is achieved.Serve on a bed of mixed “baby” greens and garnish with cherry tomatoes.

Other recipes like this can be found at:

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/