Marinated Asparagus Salad With Shiitake Mushrooms & Honeycomb

| 21 May 2014

Asparagus season is in full swing. Who doesn’t love these crisp, fragrant simple green beauties? Tradition tells us that asparagus is best when pan-fried, steamed, baked, and usually covered in butter. It is up to you. We choose to go raw with asparagus, simply because in our opinion raw tastes best. Also, we feel that asparagus is way too precious in terms of its nutritional properties and enzymes to be heat treated.

A bit more about the health benefits of raw asparagus below the recipe.

This week we are serving an asparagus special at Wild Food Cafe and since you asked, we are also sharing a recipe for a marinated asparagus salad with a wild, medicinal and delicious twist.

Marinated Asparagus Salad with Shiitake Mushrooms & Honeycomb

serves 2

Ingredients:

1 bunch of organic asparagus

1 TBLS of almond butter (pistachio butter can also be used)

juice of 2 limes

1 tsp of wildcrafted honey

1 clove of garlic

1/2 shallot

pinch of salt

1 stem of fresh thyme

5 dried shiitake mushrooms (pre-soaked for 15 minutes)

5 sundried tomatoes (pre-soaked for 15 minutes)

1 TBLS of whole almonds (preferably pre-soaked for at least 2 hours)

1-2 tsp of fresh, sustainably crafted honeycomb

pinch of smoked ancho chili flakes

pinch of freshly ground black pepper

a drizzle of olive oil

optional: a few wild rocket leaves to serve

Method:

Snap the ends of asparagus and put them aside. Slice along the length of the asparagus. In your blender add the juice of two limes, 1/4 of shallot, garlic, almond butter, salt, thyme, 1 tsp of honey, and half of the asparagus ends. Add a bit of water if the mix is to thick. Blend till smooth. Asparagus ends intensify the flavor of the dish – make sure you use them! Pour the sauce on top of the asparagus and mix well. Let it marinate for 10-15mins – you can even leave it marinating in your dehydrator below 42C.

In the meantime, finely slice sundried tomatoes, 1/4 of shallot. You can serve soaked shiitake mushrooms whole or sliced. In a serving plate or bowl arrange wild rocket, place asparagus in the middle, add almonds, shallots, sundried tomatoes, ancho chili flakes, mushrooms, and honeycomb. Drizzle everything with olive oil and sprinkle with freshly ground black pepper.

This salad is all about asparagus and celebrating simple, natural flavours. Other ingredients are used playfully to create a colorful, summery ecosystem – a bit like a wild forest floor – bringing up the feelings of playfulness, magic, and wonder. Exploring all of these taste combinations is fun and very sensual. Enjoy!

Asparagus is packed with nutrients and is a very good source of fiber, folate, vitamins A, C, E, and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is a great source of antioxidants, slows down the aging process, and gives you that youthful glow!

Now we would like to hear from you! What is your favourite way of eating asparagus? Do you like it cooked, grilled, steamed, or raw? We would like to hear from you – leave a comment below and let’s get this wild party started.

With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo