Asparagus is paired with Shitake Mushrooms yielding a dish with two potent cancer fighting immune modulating super foods. The herbs and spices which give this dish its flavor include shallots, garlic, olive oil and in the variation, ginger and cayenne, all of which demonstrate anti-cancer activity.
- 1 bunch asparagus, ends trimmed
- 8 shiitake mushrooms, chopped, stems removed
- 1 small shallot, minced
- 1 garlic clove, minced
- juice of half a lemon
- organic extra virgin olive oil
To give this dish a more Asian flavor, Use toasted sesame oil instead of olive oil.
Add 1 teaspoon of grated or finely chopped fresh ginger with the peel on, along with the garlic and shallots.
Use organic gluten free soy sauce or shoyu in place of salt and a dash of cayenne instead of black pepper.
To Prepare, trim off the tuff ends of the asparagus spears
Steam the asparagus in a large pot for 3-5 minutes until tender, crisp and bright green. Do not overcook. Run under very cold or ice water to stop cooking.