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

Salad:

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