frolicking in the fields

Serves two, of course

Vegetables are elevated to a whole new dimension when they’re sliced in creative ways. Here, “shaving” the asparagus makes them more of a pleasure to eat raw and ensures they’re bursting with digestive enzymes.

For the fields:

1 1/2 cups portobello mushrooms, stemmed and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon hemp or flax oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup or agave
2 pinches sea salt
Generous grindings of black pepper

For the frolic:

8 thick asparagus spears
8 cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
Juice of half a lemon

Toss the mushrooms in the oil, vinegar, maple syrup, salt and pepper. Let marinade for at least two hours in the fridge.

Working on a wooden chopping board, hold each asparagus spear flat by the base and use a vegetable peeler to “shave” the spear along the shaft right to the tip in one motion. Continue shaving, rotating the spear 180 degrees as you go. I know, stay with me here. Now toss the asparagus shavings with the tomatoes, oil and lemon juice. You can serve this right away atop the mushrooms or let it mingle in the fridge before assembling.

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