Purple asparagus and butter beans
Both asparagus and tarragon herald the start of spring. Well, in my opinion anyway. But that is not the only thing I like about this (mostly raw) salad. It really gets your digestion going. The spiciness and zest, the crunch and bitterness. Purple asparagus also has diuretic and laxative properties that help flush out toxins from the body and alleviate bloating and cramps.
Most people know that it is a good idea to enjoy raw foods regularly, as they are rich in live enzymes that help your body digest food and assimilate nutrients. But here is one shortcut worth knowing about: sprouts can have up to 100 times more live enzymes than raw fruit and vegetables. Now that’s something to sprout about!
Ingredients for the dressing
1/2 cup / 125ml extra virgin olive oil
1/4 cup / 60ml lemon juice
2 teaspoons raw honey
2 teaspoons cashew nut butter
1 tablespoon finely chopped tarragon
salt to taste
Ingredients per portion of salad
1/3 cup cooked butter beans
1/3 cup shredded red cabbage
10 thin slices daikon radish
1 raw purple asparagus spear, cut into thirds and shaven with a vegetable peeler
1/2 tablespoon China Rose radish sprouts
1. Put all the ingredients for the dressing into a jar, close the lid and shake vigorously. Taste and adjust seasoning if necessary.
2. Combine the rest of the ingredients in a bowl and toss with some dressing.
Note: The radish sprouts are quite spicy, so don’t add too many and perhaps go light on pepper, if you add it. I also prefer an olive oil that is not too peppery or bitter, as there is a lot going on. Also, cooking the beans with some onion, garlic and kelp ensure they taste great.