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Almond Asparagus Avocado Rolls


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Serves 4 | Prep Time | Cook Time

Ingredients

4 sheets nori

Almond Spread:
3 cups almonds
4 Tbsp ginger
2 green onions
3 Tbsp red miso
2 Tbsp nama shoyu
2 Tbsp raw honey, brown rice syrup, or 3-4 soft dates, pitted
1 Tbsp apple cider vinegar or brown rice vinegar

8 spears asparagus
4 cups hot water


To make the almond spread:


Soak almonds in cups fresh water overnight or for 6-8 hours.


Drain and rinse.


Lay the almonds on a dry towel and blot dry or allow to air dry.


In a food processor, finely chop the ginger and green onions.


Add almonds and grind into a fine meal.


Add miso, nama shoyu, honey or brown rice syrup or dates, and vinegar and blend into a smooth paste.


Blend until smooth.


Asparagus:


Cut off the bottoms of the asparagus.


Heat the water to a boil and remove from flame and allow to cool a moment.


In a shallow bowl or pan, pour the hot water over the asparagus and allow to warm for 3-5 minutes or until asparagus turns bright green.


Do not soak too long.


The asparagus should be al dente and crunchy.


Roll it up!


Serve with white ginger dipping sauce or shoyu and pickled ginger.


Pairs Well With


Notes

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