Ingredients
- 20 asparagus spears
- cut into 2-inch pieces
- 12 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons maple syrup
- 10 strawberries
- quartered
- 4 mint leaves
- cut into chiffonade (large)
- salt
- pepper
Instructions
- Boil water in a saucepan.
- Add 1/2 tsp of salt and cook asparagus for a couple of minutes.
- Immediately immerse asparagus in cold water to cool and drain.
- In a bowl, mix lemon zest, lemon juice, olive oil and maple syrup.
- Add asparagus, strawberries and mint.
- Season with salt and pepper.
- Refrigerate for 30 60 minutes.
- Infuse love and serve!
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