16 asparagus spears
1/2 lemon, juiced
1/4 teaspoon himalaya salt
1/2 cup sun dried tomatoes
1 tablespoon olive oil
1/4 cup sunflower seeds, soaked for 3 hours
freshly ground black pepper to taste
Place sunflower seeds in water to soak.
Using a scissors, cut sun dried tomatoes into small strips.
Using a sharp knife, cut asparagus into 4 cm/1.5 inch long pieces.
In a mixing bowl, combine asparagus, sun dried tomatoes, lemon juice, salt and olive oil.
Chill in refrigerator for about 3 hours.
Rinse sunflower seeds and mix thoroughly.
Taste with pepper.
Can be kept for 3 days in an airtight container.