– fresh young asparagus
– <essential blend oil or other living oil>
– <sea salt>
– mild cayenne powder
– Braggs liquid aminos
Drop asparagus into hot tap water or lightly steam for under 3 minutes, so they are brilliant green. Arrange onto platter and drizzle over the oil and Braggs, sprinkle on salt and cayenne.
This recipe can be found in Annie & David Jubb’s LifeFood Recipe Book.