Updated: Jun 28
Ingredients: Fresh asparagus 5- 6 stalks per person or more if you wish. Cut the ends and peel the bottoms of each stalk. Otherwise, the asparagus stalks are very fibrous. Fresh tomatoes Fresh basil washed, finely sliced (chiffonade style) Herb dry thyme sprinkle to taste Olive oil cold process Apple cider vinegar (without the mother for SCD) Celtic sea salt Method On each plate arrange the following vegetables: Wash and slice the tomatoes and topped with fresh basil, sprinkle to taste with olive oil, apple cider vinegar and Celtic salt. Next place on a parchment lined tray the washed asparagus and sprinkle the dry thyme to taste. Place in the preheated oven at 425 F for about 5-8 minutes or until just barley tender, but do not over cooked. When done take out of the oven and sprinkle to taste olive oil and Celtic sea salt to taste and toss. Place back in the oven for about 1-2 minutes. This small step prevents the oil from oxidizing and protects your organs. The asparagus should be just barely tender and bright green. Delicious! Serve with your favorite animal or plant protein. Enjoy!