September 15, 2011 at 1:13 AM
Ingredients:
- 3 lbs. fresh asparagus (1350 gr.)
- 10 fresh basil leaves
- 4 sprigs watercress
- 5 large mint leaves
- small handful of parsley
- 1 tbsp. chives (15 mL)
- sea salt to taste (optional)
- 1/4 tsp. freshly ground pepper (1 mL)
- 3 tbsp. fresh lemon juice (45 mL)
- 1/3 cup flax seed oil (85 mL)
Preparation:
- Trim, wash and peel the asparagus.
- Steam until just tender, then run under cold water to stop the cooking process.
- Place on a serving platter or individual plates, arrange with tips pointing toward the centre.
- Place all the herbs in a processor or blender and process for a few seconds.
- Slowly add the lemon juice and oil while the blender is still on.
- Spoon the sauce over the asparagus and serve at room temperature.
Serves 8
Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com
Tags: Vegetarian
Appetizer
Category: Receipes
Please add a comment
Posted by
Ashraf
on
May 14th, 2012
KimAn avid reader of your blog via FB (KD) cued me in that you'd made this ssoutitutibn. Sounds like an excellent option for when asparagus isn't in season. We'll definitely be trying it (and maybe we'll ask you to bring it to dinner next time)!
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