Citrusy Asparagus Salad

Asparagus is the harbinger of Spring.After a long winter of heartier root vegetables, these new shoots are full of phytonutrients and chlorophyll. Asparagus is served in many variations this one is quick and easy. Asparagus is known for its cooling and hydrating nature, making it ideal for soothing aggravated Pitta, alleviating inflammation, and supporting healthy digestion. It also detoxifies and purifies your blood by sending toxins out through your urinary tract.

Serves 2

Ingredients

1 tbsp Sesame Oil

2 cups Asparagus ((or 1 bunch) trimmed, sliced thin on the bias)

2 Garlic (cloves, minced)

1 tbsp Coconut Aminos (or soy sauce )

1 tbsp Water

1/2 Blood Orange (juiced, zested)

1/4 cup Cilantro (chopped)

Directions

Heat a skillet over medium-high heat. Once hot, add the oil and then the asparagus. Cook until bright green and still crispy while stirring occasionally, about 2- 3 minutes.

Lower the heat to medium-low. Add the garlic, coconut aminos and water and toss until the garlic is fragrant, about 30 seconds to 1 minute.

Remove from the heat and add the orange juice and zest. Stir to combine. Transfer to a plate and top with cilantro. Serve and enjoy!

One serving is equal to about 1 cup of asparagus. For more flavour

Add a pinch of red pepper flakes or a small chilli pepper.Top with toasted sesame seeds.

No Blood Orange - Use a regular orange or grapefruit.