This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

Serves 2-4


900g (2 pounds) asparagus, tough ends removed (about 20-30 stalks)

1/2 cup water

1/4 cup balsamic vinegar (or red wine vinegar)

1/4 cup walnuts (or substitute raw almonds and cashews if you don’t have them)

1/2 raisins or Medjool dates (reduce to 1/4 cup for diabetic and weight loss diets)

1 tsp Dijon mustard

2 small cloves garlic

2 Tbsp red onion, finely chopped

2 Tbsp pine nuts


Place asparagus in a large pan and add about 1cm water. Bring to the boil and then simmer for 3-5 minutes until crisp-tender. Drain asparagus and place in a shallow dish.

Combine water, vinegar, walnuts, raisins (or dates), mustard and garlic in a food processor or high powered blender until smooth. Stir in the chopped red onion and pour over asparagus.

Let stand at room temperature for 1-2 hours before serving – although I just ate it and it was fantastic!

Sprinkle with pine nuts before serving.


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