Sunday, April 24, 2016

Raw Spring Asparagus with Asian Marinade

Going into the dehydrator
Asparagus is in season, and my neighbour very generously brought me a bunch she had just picked fresh from her garden. So this is what I came up with to enjoy it IN THE RAW. 

Two different methods can be used. But whether you choose to use a dehydrator or marinate in the fridge, this dish will be delicious. 

Spring Asparagus
Yield:  one - 8" casserole

1 bunch asparagus, organic
Black sesame seeds, unhulled
  • Hold asparagus in your hand and cut where there is a bend in the stalk (usually an inch or so from the bottom) to remove tougher part of stalks
  • Rinse the asparagus and slice in half lengthwise from bottom to crown
  • Thicker stalks can be sliced lengthwise again, quartering the stalk
  • Place the asparagus in a glass 8" casserole
  • Sprinkle with black sesame seeds just before serving
Asian Marinade
1 Tbsp Organic Tamari
1 Tbsp Raw Olive Oil
1 Tbsp Raw Apple Cider Vinegar
1-2 Tbsp Organic orange juice, freshly squeezed
1 clove Organic garlic, pressed
1 tsp Organic ginger, grated  
1-2 tsp agave
1/8 tsp red pepper flakes
  • Mix marinade ingredients together in a small bowl - using a small wisk
  • Add marinade to the casserole dish containing the asparagus and toss together to coat
  • DEHYDRATOR METHOD - Place casserole in bottom of dehydrater (after removing bottom dehydrator tray) and dehydrare at 105 degeees for 1 hour
  • REFRIGERATOR METHOD - Place casserole in fridge for 1 hour to let the flavours mingle