If you like vinegary flavors, then you will love this recipe. The asparagus is sautéed in apple-cider vinegar, and the result is tangy and delicious. The three different textures (meaty, tender, crunchy) combined together are on point, as well.


For the marinated mushrooms:
  • 2 cups baby shiitake mushrooms
  • 1 tsp. gluten-free tamari
  • 1 tsp. fresh lemon juice
  • 1 tsp. extra-virgin olive oil

    For the sautéed asparagus:
  • 1 bunch asparagus
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple-cider vinegar
  • 1 tsp. maple syrup
  • 1 to 2 tsp. gluten-free tamari, as desired
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried savory

    For the almonds:
  • 3 Tbsp. almonds
  • 1 tsp. black sesame seeds


    To marinate the mushrooms: Toss them with the tamari, lemon juice and olive oil and let them sit in a bowl in a warm spot for 30 minutes; or bake them gently at 200° for 20 minutes. If your oven doesn't go that low, just use the lowest temperature and keep an eye on the dish, since you may need to take it out a few minutes early.

    To sauté the asparagus: Cut off the tips of the ends and wash the stalks. Toss the stalks with the rest of the ingredients. Then on medium-low heat in a pan, sauté for 10 minutes, until the asparagus becomes a darker green and tender. Bite one to see if you like it. If it's still too crunchy for you, sauté for another 5 minutes, or so.

    To prepare the almonds: You should have leftover juices in the pan that you sautéed the asparagus in. Mix the almonds with the pan juices, along with the sesame seeds. If all the juices cooked away, simply mix the almonds with a little lemon juice and salt, along with the sesame seeds.

    Serve the asparagus, mushrooms and almonds beside each other on a plate.

    From The Rawsome Vegan Cookbook (Page Street Publishing) by Emily von Euw.

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