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First slice diagonally ¼ cup celery mix with an equal portion of thinly slices red onion.

Now marinate in:
3     tbsp   apple cider vinegar
¼    tsp     anise seeds
Set aside

Now slice onto very thin strips one medium sized portobello cap and place the strips spread out in the bottom of a bread pan or a small casserole dish. Douse with 3 tbsp nama shoyu soy sauce and 2 tbsp fresh orange juice. Then sprinkle with chopped garlic and ginger, about 1 tbsp of each.

Now lay over the mushrooms a layer of fresh asparagus. Douse that good with 3 tbsp olive oil, dust with ½ tsp cinnamon and top it off with a good layer of black pepper. Cover and let marinate for about 10 minutes then with a tightly fit cover, flip it over so the asparagus is on the bottom and the mushrooms are on the top. The orange soy sauce marinade will then drip through and cover the asparagus. Let that marinate for about 30 minimum before serving.