Asparagus with Lemon Flaxseed Dressing


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)

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