1/2 cup dried NZ Wild Wakame leaves
2 bundles fresh asparagus, cut into 5cm pieces
2 tbsp extra-virgin olive oil
3 shallots, minced
4 cloves garlic, minced
1/2 tsp Kelp Salt
juice + zest 1/2 lemon
freshly ground black pepper
sprinkle of grated Parmesan cheese (optional)
Rinse the Wakame leaves under cool running water then soak in cool water for 10 minutes. Drain and chop the Wakame into coarse pieces.
In a large pot, bring 2 inches of water to boil and add the asparagus. Cook until bright green and crunchy, about 3 minutes. Drain and set aside.
Heat the oil and sauté the chopped Wakame for 2 minutes, stirring several times. Add the shallots, garlic & salt. Sauté for 3 more minutes. Add the asparagus, lemon juice & black pepper and sauté until the lemon juice is evaporated.
Serve topped with freshly grated Parmesan cheese.