Last week, I posted about sea asparagus. Here are two more dishes using sea asparagus.
Very simple. Boiled the turnip until fork tender, quartered, sprinkled with Kauai sea salt, drizzled toasted sesame oil, and topped with blanched sea asparagus.
Two tomatoes, two avocados, blanched sea asparagus, salt, sugar, and chili powder to taste, splash of rice vinegar, no oil since the avocados have enough fat, sprinkled with sesame seeds.
The Cat gave both salads four paws up.
Sending this post over to Deb at Kahakai Kitchen for her Souper Sunday Feature.