Ingredients

For the asparagus salad

• 2 tbsp olive oil, cold pressed
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp tamari (or soy sauce)
• 1 tbsp yacon syrup
• 1 tbsp almond butter, white
• Crystal salt and pepper from the mill
• 250 g green asparagus – cut off the ends and cut lengthways into thin strips with a vegetable peeler
• 250 g white asparagus – peel first; thencut into long, thin strips (see above)
• 3 tablespoons pine nuts – roast fat-free
• 20 basil leaves – finely chop

This cookbook features asparagus recipes from a thirty year collection including history and fun facts, Breakfast, Soups and Sandwiches, Salads and Vegetables, Casseroles and Main Dishes, Desserts, and Sauces and Dips.

Summer is salad season. With warmer weather we want lighter foods and less time in the kitchen. Easy, healthy salads are the answer. All the salads use fresh ingredients with easy, home-made dressings or vinaigrette. Salads – summertime and the living is easy.

This cookbook features asparagus recipes from a thirty year collection including history and fun facts, Breakfast, Soups and Sandwiches, Salads and Vegetables, Casseroles and Main Dishes, Desserts, and Sauces and Dips.

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