I think everyone has that vegetable that they hated as a kid but started to love as they grew up. For me, it was asparagus. I can remember sitting at the table, making "gag eyes" and forcing down bites of it. But somewhere between then and now, it grew into one of my favorite vegetables.
I've been toying with the idea of doing a completely raw diet for about 2 years now, ever since I read about the amazing health benefits. But unfortunately, I just haven't brought myself to that level of dedication yet. I have decided, however, to incorporate as much raw and fresh produce into my diet as possible. Eating raw ensures you get all of the nutrients and minerals, losing nothing to the cooking process.
This is a great "raw" recipe and just in time for quick warm weather dinners. Raw asparagus is loaded with vitamin A and a large percentage of folic acid. This recipe takes about 10 minutes to make, from start to finish, and is perfectly versatile. It can be used as a dip for fresh vegetables or tortilla chips, or toss with your favorite pasta and served hot or cold. It would also make a great spread for a tasty veggie wrap or sandwich. No matter how you eat it, I'm sure you'll love it.
3 cloves garlic
1 1/4 c fresh asparagus, diced
1/2 c good quality extra virgin olive oil
1/3 c fresh Parmesan cheese
1 tbsp fresh lemon juice
1/4 tsp sea salt
In food processor, pulse garlic until well minced. Add remaining ingredients and process until smooth.