Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
Immediately immerse asparagus in cold water.
In a medium bowl, add the almond butter, tamari soy sauce, sugar, lemon juice, and hot water and mix well.
Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
Refrigerate for at least a couple of hours.
Infuse with love and gratitude, and serve!
Story Behind this Recipe
I was able to grab some freshly picked asparagus from the organic farmer's market, so I immediately came up with this recipe. You can also check out my blog: innerharmonynutrition.jp (English available.)
If you live in Japan, instead of almond butter, you can use peanut butter. If you want to make your own almond butter, add 2-3 cups of almonds to a food processor and process them patiently for about 13-20 minutes, until they become completely creamy like butter.