Recipe: Asparagus Fettuccine in Spicy Cream
YIELDS: 4 servingsINGREDIENTS:
Spicy Peanut-Free Peanut Sauce
- ½ cup fresh, raw coconut milk
- ¼ cup chick pea or white miso
- ½ jalapeno pepper
- ¼ cup almond butter, slightly roasted
- ½ cup raw tahini
- 1 Tbsp minced garlic
- Juice of 2 lemons
- ¼ cup fresh cilantro
- ¼ cup water, more or less for desired consistency
- Dash of cayenne
- 1 large bunch fresh asparagus
- 1 Bartlett pear
- 2 stalks of chives, chopped
- Juice of ½ lemon
- ½ cup herb-infused olive oil
- 1 tsp fresh chives
- 1 tsp fresh tarragon
- 1 tsp fresh thyme
- 1 tsp fresh sage
- ½ tsp Himalayan pink salt
- Dash of cayenne pepper
- 1 tsp alcohol-free vanilla
- White pepper, to taste
Blend all sauce ingredients until smooth. Then, stir in vanilla and white pepper and set aside.
Wash asparagus and trim off hard base of stalk by bending until it breaks. Peel stalk and place on a mandolin, adjusting the blade to the thinnest possible position and gently easing the asparagus through the metal blade.
Place the slices of asparagus in a large glass bowl of filtered water with Himalayan pink salt. Let stand for 15 minutes.
Pour olive oil into a glass jar. Add fresh chives, tarragon, thyme and sage, close the jar and let stand for 10 minutes.
Slice the pear in half and then into thin pieces.
Drain the asparagus by lifting it out of the water carefully so as not to break the strands, then pat dry. Place in a serving dish, crossing a few pieces horizontally over the others. Add pear pieces and peanut sauce, drizzle with infused olive oil and lemon juice, then garnish with chopped chives and a dash of cayenne.
Recipe submitted by Kathleen Downey of Core Level Healing, from her book Healthy is Delicious: More Than a Cookbook. Connect at CoreLevelHealing.net. May 2014.