INGREDIENTS
1
bunch asparagus
1
large leek
2 tbsp
olive oil (extra virgin)
1 dash
sea salt
2 tbsp
toasted pine nuts
2 tbsp
olive oil (extra virgin)
1 clove
garlic (peeled and crushed)
1/4 tsp
sea salt
1/4 tsp
black pepper (freshly ground)
1/4 tsp
granulated stevia/erythritol blend ((substitute honey for Paleo))
1 tsp
lemon zest
2 tbsp
lemon juice (freshly squeezed)