Raw Asparagus Salad

Finely slice 12 button mushrooms and marinade for one hour in 3 TBsps soy sauce, 2 cloves crushed garlic, 3 finely chopped shallots and 1 TBsp honey.

Turn several times to keep the mushrooms well coated with the marinade.

Then drain.

Cut off the tips, 3cm/1 inch, of 12 young spears of freshly picked asparagus and place on one side. discard the last inch or so of the tough end of the stem (briefly blanch the spears if you prefer), and chop the spears into 3cm/1 inch pieces.

Mix with the drained mushroom slices and toss with the dressing, add 100g/4 oz baby spinach leaves and top with the tender asparagus tips.

Dressing; 2TBsps lemon juice, 3TBsps olive oil, pinch cayenne, 1TBsp chopped chives

Serves 4 as a starter, or double the quantities and serve as a main course alongside any grain or seed dish. Your choice, your imagination!

MORE RECIPES, as well as all you need to know to set up your own Living Foods Kitchen in Living Foods for Radiant Health by Elaine Bruce (You can) order your copy here