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:
