ASPARAGUS
with creamy sauce ... yummy!
1
bunch of asparagus
½ tsp Himalayan or Kalahari
mineral salt
2 tbs of extra virgin olive oil
CREAMY
SAUCE
1 cup sunflower seeds
1 tsp cumin powder
1 tsp tumeric
¼ cup of pure water - as needed
Juice of ½ a lemon
1 tsp Himalayan or Kalahari
mineral salt
Trim
the asparagus and cut a centimetre off the thick bottom bits,
cut thicker stems in two lengthwise. Toss the asparagus in the
salt and olive oil and set aside.
To make the sauce blend the ingredients, adding more or less water
to make a creamy sauce. To serve, place asparagus on a plate and
drizzle the sauce over it.
