1 lb asparagus spears, trimmed
Juice and zest of 1 lemon
¼ cup flaxseed oil
¼ cup Bragg’s apple cider vinegar
1 garlic clove, minced
1 Tablespoon of each, chopped chives, chopped fresh dill, and chopped fresh parsley
Blanch asparagus spears in a large pot of boiling water for 5 minutes or until tender but not mushy. Plunge spears in ice water to cool quickly. Then drain. Add remaining ingredients in a small bowl and whisk together for dressing. Drizzle lemon-flaxseed dressing over asparagus before serving. Serves 4.
(from Fat Flush Cookbook by Ann Gittleman)