📖 Instructions

1. Prepare the Asparagus: Wash the asparagus spears thoroughly. Trim off the tough ends. Roughly chop the remaining spears into 1-inch pieces. Trust me, this makes blending easier!
2. Blend Asparagus and Lemon: Place the chopped asparagus and the whole lemon (yes, the whole thing! Just cut it into wedges) into a blender. Add about 1 cup of water. Blend until smooth. It might look a little... green. That's okay!
3. Strain the Mixture: Pour the blended mixture through a fine-mesh sieve into a large pitcher. Use a spoon to press the solids and extract as much liquid as possible. Discard the solids. This step is crucial for a smooth, enjoyable lemonade.
4. Make Simple Syrup (if needed): If you prefer a sweeter lemonade, make a simple syrup by combining equal parts sugar and water in a saucepan. Heat over medium heat until the sugar dissolves. Let it cool before adding it to the lemonade. I usually skip this because I like it tart, but hey, you do you!
5. Add Remaining Water and Sweetener: Add the remaining water to the pitcher. Stir in simple syrup or honey, if using, to your preferred sweetness. Taste and adjust as needed. Remember, you can always add more, but you can't take it away!
6. Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Serve over ice and garnish with a lemon slice or an asparagus spear, if you're feeling fancy. Enjoy this unique and refreshing drink! You deserve it after all that blending and straining.
7. Clean Up: This sounds obvious but it important. Don't let that blender sit! Rinse it out right away so that bits of aspargus don't cake on.