Spring Asparagus with Avocado and Oranges

A friend contacted me the other day and asked what she could do to clean her body of some medicines she had been taking.  I told her she needed to clean her liver using several different cleanses.  She was upset at the doctors and the system.  I didn't ask her but I am sure know one spoke to her about nutrition.  And even if someone spoke to her about nutrition she probably would of been told that she should not eat carbs but eat plenty of proteins and drink milk because it does a body good.  Unfortunately, a lot of nutritional programs are sponsored by the large food manufactures and they do not want nutritionists to inform the public on specific dietary practices that might affect their sales.  But most people have know idea that these things go on because these huge corporations pay huge amounts of money to public relation firms and lobbyists to protect their interest.
However, if you just eat a mostly organic plant based diet you will beat the system and be healthy without having to take those medicines that have dangerous side effects.  And one of the healthiest ways to eat is with the seasons and right now asparagus and oranges are in season so eat as much as you can while they are here.

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Enjoy to your hearts content!

Spring Asparagus with Oranges and Avocados

by Jeff Harter

Prep Time: 1/2 hour

Cook Time: 5 minutes

Keywords: appetizer salad low-carb low-sodium soy-free sugar-free vegan vegetarian asparagus spring

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Asparagus and oranges are a natural together. For this recipe we got the asparagus and oranges from a friends garden. I always say, "What grows together goes together".

Ingredients (serves 4)

• 24 asparagus
• water
• salt
• 2 oranges
• 2 avocados

Dressing

• Juice of 1 lemon
• zest of 1 orange
• 1 tbsp of mustard
• 1 tbsp curry
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper

Instructions

• Bring 2 quarts of water to a boil and add 1 tbsp salt.
• Break off bottom of asparagus where is snaps naturally.
• Throw in the asparagus and boil for 3 minutes.
• Strain then run cold water over asparagus or place in ice bath for a few minutes.
• Place asparagus on paper towel and dry.
• Place in fridge for 1/2 hour.
• Next cut out the segments of the oranges until you have 20 segments.
• Then cut avocados in half then peel carefully.
• Place the avocado face down on a cutting board.
• And slice as thin as possible cross ways.

Dressing

• In a glass jar add all the ingredients and shake hard for 1 minute.

Plating

• Place the avocado on the plate and fan out.
• Place the asparagus on top of the avocado.
• Place the orange next to the asparagus.
• Pour the dressing around the plate.
• If you have nastursium flower put on the plate as well.
• Enjoy!