By Mike Lieberman
Nothing quite says spring time (or makes your pee stink) like asparagus showing up again in your garden or at the local farmers market.
This recipe I slightly adapted from a cooking demo that I attended at Native Foods in Culver City.
Make this in the beginning of the week and enjoy throughout.
Here’s what you’ll need: 2 bunches of asparagus 2 avocados Handful of mint, cilantro and parsley 2-3 tablespoons of olive oil Tablespoon of balsamic vinegar Tablespoon of raw honey Juice of one lemon How to make: Boil up a pot of water Cut asparagus into 1-1 1/2″ pieces Chop up mint, cilantro and parsley and place into a mixing bowl Add lemon juice, olive oil and balsamic to the bowl Whisk together and set aside Cut avocados... More...
