Pinch of cayenne pepper
1 tsp .balsamic vinegar
1 Tbs olive oil
1 tsp flax oil
several sprigs of parsley. Separate crowns from parsley and finely chop the stalks
1 Tbs chopped sun-dried tomatoes
8 oz asparagus,
optional: shredded fresh basil leaves; fresh oregano or marjoram
Finely chop sun dried tomatoes and parsley stalks and marinate them in the
oils, vinegar and cayenne for several hours.*
steam asparagus for six minutes or till just tender
serve asparagus, pour on sauce and sprinkle with parsley crowns and other herbs.
*for easy to digest version: steam the finely chopped tomatoes and parsley stalks for 15 minutes before marinating
Spread tomatoes on a platter. Sprinkle with remaining herb and garlic mixture and drizzle with more olive oil.