Let’s combine the detox benefits of lemon and asparagus in a delicious spring recipe that’s healthy picnic food, too. Asparagus keeps well regardless of the temperature, during the picnic.
EM’S LEMONY CELTIC ASPARAGUS SALAD
1/4 cup organic, extra-virgin olive oil or macadamia nut oil*****
2T organic lemon juice, fresh-squeezed or Minute Maid pure lemon juice *
1t fresh thyme leaves**, chopped
1t fresh parsley
2 cloves fresh, minced garlic***
1/2 t Celtic sea salt****
pinch of cayenne pepper
2 pounds of finger-wide, fresh asparagus spears, washed (trim 1/4 inch off the base) — frozen is OK. Never use canned! The white asparagus is covered so it does not develop (I would avoid this, as it is not natural). The green is common and the purple is a specialty variety.
lemon wedges, fresh parsley sprigs, unsweetened organic coconut flakes ***** (optional)
___ Prepare the asparagus by holding each spear and applying pressure from the base. Wherever the spear snaps // breaks, is where the fibrous “woody” part really ends. You can use the longer tender top section for this salad, and the “ends” can still flavor stock (it will be dark).
___ There are asparagus pots to cook asparagus vertically in a basket. This works well and protects the delicate tips by keeping them in the air. If you don’t have one of these pots, then try to lay the spears horizontally on a steamer rack OR on a Pyrex plate on a rack, with water beneath, in a wok, with tips facing the same direction, if you want whole spears.
OR cut them into the size you want and blanch them quickly in a pot of boiling, salted water for about 3 minutes.
Steaming will take longer – check at about 5-6 minutes for finger size diameter. If you are efficient, you can also steam them in serving size bundles for about 7-10 minutes, but test one bundle first to check the timing, before cooking the whole batch. Use cooking cotton string or several long chives to tie the bundles.
___In either case, blanching in a pot or steaming, watch the pot, and open the lid “away” from your face when steam escapes!
___ To stir-fry, cut in 2 inch pieces, then toss in a heated, oiled wok for about 2 minutes, then carefully stand back while adding about 1/4 cup of water to the wok. Cover and steam-cook 2-3 minutes.
___ With all cooking methods, the asparagus should just be bright and crisp-tender, not soggy or pale ( signs it has overcooked — which ALL canned asparagus is, and it’s why it tastes SO terrible!).
___ You may wonder why I never say “microwave” it. Well, microwaving changes the molecular structure of the food! The Russians have done more research on this than the Americans, but I have known for at least 25 years NEVER to microwave milk … and more research dribbles in from time to time. None of it is positive for food or body exposure. Em’s Rule: Do not use microwaves, period.
___ Have a bowl of ice-water handy to stop the cooking immediately and retain its bright natural color. Dunk the cooked asparagus immediately into the ice water.
___ Drain on paper-towel and then refrigerate, covered, keeping all the tips going the same direction and use tongs gently to pick up the spears.
___ At any point before or after, you can make the dressing from the assembled ingredients and whisk it well. Put into the refrigerator to chill if you make it ahead (even days before is OK); store it covered. Take the dressing out and let come closer to room-temperature just before serving.
___ Shake, and then add, the liquid dressing to the spears, and gently use tongs to distribute the spears so they can be coated with dressing.
___ Place the asparagus onto individual serving plates. Serve with some lemon wedges and parsley sprigs on the side and, optionally, some unsweetened organic coconut flakes. Have a salt mill or bowl for more Celtic salt to season individually.
Serves 4 – 6.
* Minute Maid pure lemon juice is in a yellow plastic bottle in the freezer section of your supermarket.
** Thyme is an important herb. It is a potent anti-fungal, anti-viral, anti-bacterial. Fresh herb is better. When detoxing, you are also trying to rid your system of any unwanted “passengers”! This is a gentle way.
*** Fresh garlic is a potent, natural anti-biotic, blood thinner and all-round great food.
**** Celtic sea salt is an amazing whole food which is healthy and needed by everyone. Read the 2 previous articles from our archive.
***** Organic, unsweetened coconut is a potent ant-viral and is a source of needed medium-chain essential fatty acids. Macadamia nut oil is a source of other essential fatty acids which are not in olive oil as prominently (but olive is still a very healthy oil).
___ Have fun with this. For parents, it’s a good way to introduce a strange , “new” vegetable to your family, in a fun place and then, once it’s seen as tasty, then eating it at home won’t be an issue. Maybe give them a funny name like “Dragon Tails“.
Also, you need to alert your children that their urine may ‘smell funny’ a little while after eating this vegetable (bring up this topic after eating!). That shows the detox is working, as asparagus is a very alkaline vegetable. It is a power-engine for detox and to help digestion. See Patti Woods-Lavoi’s testimonial in article 4 below.
___ For your general knowledge, asparagus is graded by diameter measurement of the individual spear. The number of stalks per pound: Colossal: 7 stalks; Jumbo: 7-10; Large: 11-20; Standard: 21-30; Small: 31-45 Pencil-thin is “prized”, but it is not healthy, for it is under-developed. Nutritionally, use stalks at least as fat as your larger fingers, if you are a female cook.
And, for measuring portion sizes: 1 pound trimmed of woody ends = 2 cups, volume and is used for 4 servings.
___ Asparagus also is very nutritious. It is an excellent source for the B vitamin “folate”, which is especially needed by pregnant women. All B vitamins help alleviate stress, so really everyone benefits. Asparagus = excellent folate source, good source vitamin C, and some vitamin A, thiamin, riboflavin, B6, potassium, magnesium, vitamin E, and iron. Storage tips are at http://www.edining.ca
Best to all,
(c)2007 Em https://diabetesdietdialogue.wordpress.com If you use this recipe elsewhere, please include the copyright citation and my website address along with your quote. Thanks!