Sour Plum-marinated Asparagus
Vinegar from the Asian ume plum makes this marinade delightfully sour. The sour flavor can help to decongest the liver and gall bladder. The juice from a ripe tangelo or orange rounds out the flavors and creates a spring surprise in your mouth!
Serves: 4
Preparation: 10 minutes
Cooking time: 5 to 10 minutes
Marinate: 1 to 3 hours
Ingredient List & Amounts:
1 large bunch of asparagus
Marinade:
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
Instructions:
To blanch asparagus: Bring a large pot of water to a boil. Wash and trim asparagus and place in boiling water for 2 to 3 minutes (depending on how thick the asparagus is). Drain immediately and rinse in cold water. Place in 9- by 13-inch baking dish and set aside.
Mix all marinade ingredients together and pour over asparagus. Let marinate for up to 3 hours.
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!
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