Asparagus Crisps

By SpartyGreenMom

Ingredients

• 1 bunch of asparagus
• 1 red onion, thinly slice
• juice from one lemon
• 1 T apple cider vinegar
• 2 T cold-pressed virgin olive oil
• handful fresh parsley, chopped
• pinch of sea salt and pepper

Details

Servings 1
Adapted from realrawkitchen.com

Preparation

Step 1

With a vegetable peeler peel the asparagus into strips. Cut the strips in halves or thirds, depending on your preference. Place them in a bowl with the remaining ingredients and toss to coat everything evenly. Once everything is mixed, lay out on a dehydrator tray at 105 for 8-10 hours. Keep an eye on them but I did mine overnight.

Store in a glass jar and sprinkle atop salad whenever. They are SO good and are the perfect addition to a massive spring mix and spinach salad topped with tomatoes, avocado, sunflower seeds, and Tahini Miso Sauce/Dressing.