1 bunch asparagus
¼ cup sliced almonds (toasted)
1/3 cup Kapowai lemon, ginger and
(see note at bottom of recipe)
1 tbsp. maple syrup
1 tbsp. whole grain mustard
Wash and cut the asparagus into approx. 3cm pieces. Mix together all of the dressing ingredients and set aside. Heat a pan on high heat, add a drizzle of olive oil. Add the asparagus and season with salt and pepper, sautee for a few minutes. Take care not to cook too long, a bit of crunch left is perfect! Add the dressing and toss through the asparagus. Transfer to a serving plate and sprinkle over the toasted almonds and enjoy as a side.
*if you have left your kombucha for too long to enjoy drinking, it will have a great
acidity, similar to that of vinegar and will make a great dressing.