1 lb asparagus, ends removed and cut in half or thirds
1/4 cup toasted pine nuts
1/4 cup red onion, sliced very thin
Feta cheese, optional
Kosher salt and black pepper to taste
Prepare an ice bath in a large mixing bowl, set aside. Bring a large stock pot of water to a rolling boil over high heat. Drop asparagus into hot water and cook for 1-2 minutes until bright green. Drop the cooked asparagus immediately into the ice bath. Drain and place the spears in a large bowl, toss with pine nuts, red onion and dressing. Start with half of the prepared dressing then add more if desired. Toss to coat then top with feta cheese.
Juice of 2 lemons
1 Tbsp. Dijon mustard
1/2 cup mixed fresh herbs, I used basil, parsley, & a little thyme
1 small shallot, coarsely chopped
1 clove garlic, minced
1/2 tsp. Kosher salt
Black pepper to taste
2 Tbsp. extra virgin olive oil
Combine all of the ingredients for the dressing except olive oil in the bowl of a food processor. Pulse until well mixed and then slowly drizzle in the olive oil while pulsing. Taste and adjust seasoning as needed.
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…