These little asparagus crisps were inspired by something I had seen at the market. There are tons of raw goodies at this market but they are severely overpriced so I usually use the market as inspiration and then run home to harness the creativity.
1 bunch of asparagus
1 red onion, thinly slice
juice from one lemon
1 T apple cider vinegar
2 T cold-pressed virgin olive oil
handful fresh parsley, chopped
pinch of sea salt and pepper
With a vegetable peeler peel the asparagus into strips. Cut the strips in halves or thirds, depending on your preference. Place them in a bowl with the remaining ingredients and toss to coat everything evenly. Once everything is mixed, lay out on a dehydrator tray at 105 for 8-10 hours. Keep an eye on them but I did mine overnight.
Store in a glass jar and sprinkle atop salad whenever. They are SO good and are the perfect addition to a massive salad, like this:
Here I have spring mix and spinach with avocado, tomato, asparagus crisps, sunflower seeds, and tahini dressing.