4 Servings
INGREDIENTS
1 bunch of Asparagus cut into bite size pieces
1 bunch of Radish thinly sliced
1 small Carrot thinly sliced
2 teaspoons Sesame Seeds Toasted
TARRAGON DRIZZLE
1/3 cup Heloi Rice Bran Oil
3 tablespoons fresh Lemon Juice
1 teaspoon of Lemon Zest (optional)
1 teaspoon of Honey
1 tablespoon fresh Tarragon chopped
Salt and Pepper
INSTRUCTION
Bring a large pot to a boil, add 2 tablespoons of salt to the water. Then add asparagus to the pot and continue to boil for 2-3 minutes or until tender.
Strain and place asparagus into ice water. Cool, drain and dry with a cloth or paper towel.
Toast Sesame Seeds in a pan on medium to high heat. Once golden brown, remove from pan and cool.
Whisk together lemon juices, zest, honey, tarragon, slowly add Heloi Rice Bran Oil. Season with Salt and Pepper. Combined all ingredients in a large bowl.
|
To trim the bottoms of the asparagus, take each end and bend. The asparagus will then snap in the middle separating the tender tip from the woody bottom.
|
|
|
A member of the Lilly family, asparagus detoxifies the body through kidney function and is a natural diuretic. Radish is made up of 90% water yet contains as much potassium as bananas and promotes digestive health.
|
|
|
Salads 
