Simple Asparagus Tacos with Parsley Tabbouleh
Party food? On-the-go snack? A Sunday feast? Dinner for the whole family? This beautiful recipe can be all of these things, especially when everyone involved gets to assemble their very own *special* taco. Packed with deliciousness, this recipe is at the heart of raw, plant-based creativity and limited only by your imagination.
Let’s dive in:
You will need:
For the ‘Tabbouleh’:
- A large bunch of parsley, de-stalked
- 1/2 large cucumber
- 1-2 avocados
- 1/2 cup of pine nuts
- juice of 1/2 lemon
- 2 TBLS of seaweed tartare or 1 TBLS dried seaweed flakes (dulse works great!)
- 1 TBLS of olive oil
- salt and pepper to taste
For the asparagus:
- 1 bunch of asparagus, finely sliced lengthways
- juice of 1 lemon
- 2 TBLS olive oil
- 1 tsp of garlic powder
Also, you will need:
- A few bunches of baby gem lettuce for taco shells
- Optional raw fermented tomato salsa from these guys here
- Optional toppings such as cucumber crudités, coconut yoghurt, cashew sour cream, sauerkraut, etc!
Start by snapping the tough ends off the asparagus and putting them aside. If you bend the stalks at the point where they become tender, the ends just ‘click’ off. Finely slice the asparagus lengthways.
In a blender, prepare a marinade using the bottom ends of asparagus, juice of 1/2 lemon, olive oil, garlic powder, salt, and pepper to taste. Blend until you get a smooth mix, add water if necessary to reach a runny, marinade consistency. In a bowl, add sliced asparagus to the marinade and use a double boiler (heat a saucepan of water to a gentle boil and place a glass bowl over, being sure the glass is not touching the water) to gently warm the asparagus until just above body temperature (42C). Leave it marinating and gently heated for 5-10 mins. Alternatively, place in a dehydrator for 30mins or so until softened.
In the meantime, prepare the parsley & pine nut tabbouleh. Start by finely chopping the parsley leaves. Chop the cucumber and avocado into small cubes. Add pine nuts, seaweed, lemon juice, salt, and pepper to taste. The finer all the ingredients are chopped, the better. Also, we prefer to use a ceramic knife for this to preserve the delicate flavours of the ingredients. Lastly, add olive oil.
To serve, assemble little gem lettuce leaves with freshly marinated asparagus, a generous dollop of parsley & pine nut tabbouleh, and finish off with optional fermented salsa.