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!
Cooking time/temp: 
Serves: 4 - Preparation: 10 minutes - Cooking time: 5 to 10 minutes - Marinate: 1 to 3 hours

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!