• 2 bunches asparagus, woody ends trimmed
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 tablespoon Bioglan Camu powder
  • 3 tablespoon Bioglan coconut oil, melted
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon Biolgan Chia seeds
  • 1/2 teaspoon smoked salt


  1. Steam asparagus until bright green and tender.
  2. Whilst the asparagus is cooking, whisk together the garlic, mustard, honey, camu and coconut oil.
  3. Dry roast the pumpkin seeds, cumin and chia seeds into a frying pan until they are browned and smell toasted. Lightly crush into a mortar and pestle.
  4. Pour the dressing over the cooked asparagus, sprinkle with chia and cumin salt.


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