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LEMON ASPARAGUS WITH ROASTED TOMATO AND SPINACH SALAD

by Aneliya Dikova
• 2 min. read
LEMON ASPARAGUS WITH ROASTED TOMATO AND SPINACH SALAD

This recipe is a great example of how combining fresh foods can be both healing and delicious. Roasted cherry tomatoes, fragrant basil, asparagus and refreshing lemon zest add depth to this simple dish.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleans to Heal" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Ingredients:

FOR THE SALAD

  • 3 hours Cherry tomatoes;
  • 1/2 tsp. dried thyme ;
  • 4 hours loosely harvested spinach;
  • 1 tsp basil, coarsely chopped;
  • 1 tbsp. fresh lemon juice.

ABOUT THE ASPARAGUS

  • 1 kg. asparagus, with ends cut off;
  • 2 tbsp. lemon juice;
  • 1/2 tsp. lemon peel.

Method of preparation:

Preheat the oven to 200°C. Line a tray with baking paper. Place the tomatoes in the baking dish and sprinkle them with the dried thyme . Bake in the oven for 15-20 minutes and take them out. Set aside.

While the tomatoes are roasting, put a few inches of water in a medium saucepan, bring to the boil and add a steamer basket. Place the asparagus in the basket, cover and steam for 6 to 9 minutes, depending on the thickness of the asparagus, until tender.

Take them out and put them in a bowl. Add the lemon juice and zest and toss to coat. Set aside.

To prepare the salad, combine the spinach and basil in a bowl. Add the lemon juice. Toss to coat and divide into bowls. Place the roasted cherry tomatoes and steamed asparagus on top of the salad. Serve immediately.

Portion for 1-2 people.

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