1 cup asparagus, coarsely chopped
1/2 cup pistachios, soaked
1 TB lemon juice
sea salt to taste
dulse seaweed flakes to taste
water from 1 coconut
1 cup cucumber, cubed
1 green onion, chopped
3 TB minced fresh parsley
This recipe requires only the tender tops of asparagus. Cut off about 2 – 3 inches from the end. You can use the rest for juicing, etc.
In a blender, combine tops of asparagus, pisatchios, lemon juice, sea salt, dulse flakes, and water from one coconut. Blend until smooth. Add cucumber cubes and green onion and blend again lightly. Garnish with parsley.
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