Natural Witch’s Cookbook by Lisanna Wallance

Author:Lisanna Wallance
Language: eng
Format: epub
Publisher: Good Books
Published: 2020-09-17T00:00:00+00:00

• 1 BUNCH GREEN ASPARAGUS

• 7 OZ (200 G) SALMON

• 2 TSP OLIVE OIL

• 6¾ FL OZ (20 CL) ORGANIC CRèME FRAîCHE (OR SOUR CREAM OR COCONUT CREAM)

• JUICE OF ½ LEMON

• SALT AND PEPPER

Trim off the hard end of each asparagus spear. Cut off the heads and set aside. Using a vegetable peeler, peel the asparagus stalks to form tagliatelle-like ribbons. To make this process easier, place the asparagus flat on your work surface while peeling rather than trying to peel them vertically.

Cut the salmon into small cubes and place them in a pan with the olive oil. Add the asparagus heads and tagliatelle and cook for a few minutes.

Incorporate the crème fraîche, lemon juice, salt, and pepper and let the sauce reduce by half over low heat. Serve warm or keep to eat cold the next day.

WITCH’S

SECRET

Looking for a way to remove the tough part of an asparagus spear? No need for a knife, just bend each spear near the bottom and it will break by itself, naturally bending just above the tough part. For a vegan option, just replace the salmon with a heart-supporting vegetable like white beans.

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