real raw kitchen: RAW asparagus crisps: a recipe

Thursday, May 2, 2013

RAW asparagus crisps: a recipe

We hit the jackpot. The heat and humidity has been exceptionally present these days and I just have been balancing it out with crisp and refreshing foods. I totally killed it today with this delicious salad and the even more delicious topping.

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.

Asparagus Crisps
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.

1 comment:

  1. With a food dehydrator Cooking Granny can easily make a 4 ounce cup of yogurt for thirty-five cents. best dehydrator


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