1 large bunch of asparagus
⅓ cup unrefined olive oil
¼ cup ume plum vinegar
Juice from one medium-size orange or tangelo
2 tablespoons balsamic vinegar
2 teaspoons orange or tangelo zest
1. To blanch asparagus, bring a large pot of water to a boil. Wash and trim asparagus and place in boiling water for 2-3 minutes (depending on how thick the asparagus is).
2. Drain immediately and rinse in cold water. Place in 9-inch by 13-inch baking dish and set aside.
3. Mix all marinade ingredients together and pour over asparagus. Let marinate for up to 3 hours.
4. Pour extra marinade over steamed brown rice and lay asparagus over the top… hot or cold.
You can also try these inside your garden fresh spring rolls!