Directions
1. Prepare the asparagus: Trim the ends of the asparagus and wash them thoroughly.
2. Blanch or steam: Bring a pot of salted water to a boil and blanch the asparagus for
about 2-3 minutes, just until tender-crisp. Alternatively, you can steam the asparagus
for the same amount of time.
3. Sauté: In a pan, heat the olive oil over medium heat and sauté the minced garlic for 1-
2 minutes until fragrant. Then, add the blanched asparagus and sauté for another 2-3
minutes to enhance the flavor (this step is optional if you prefer to keep it lighter).
4. Sprinkle with Haiku Saltbush Furikake: Remove the asparagus from heat and sprinkle it generously
with your saltbush furikake while it’s still warm.
5. Garnish and serve: Add a squeeze of fresh lemon juice and a dollop of mayonaise (if
desired). Serve immediately.
