How to cook asparagus in healthy and tasty way? Can I fry it? from Joey Bright
Hello-hello everybody, it is very nice to see you again! Your answers to my last questions are so good, I can’t stop saying thank you! But, still, I have some new work for you, again – I am moving to the new and healthy menu for the entire life, not for one or two months, so I need some your help with re-organizing my menu and replacing bad food with good one. Well, my first question s about very tasty food called asparagus ( or sparrow grass, you may know it). See, I am used to frying it with carrots and another vegetable but I want to get more healthy recipes about it and maybe some soups can be included too. Thank you again!
Ciao-ciao! 🙂 Bored with a frying asparagus or doubt its benefits to your healthy diet? Why do not start to cook it in the oven? Make sure it is 220C hot. Before putting asparagus on a baking sheet, mix it with some oil, cheese, spices, and salt. All up to your taste. Bake for 15 minutes or a bit more until the asparagus is tender. If you love carrot, add it to the mix! You can actually improvise a lot, the most important thing is your dish is healthier when baked. End of discussion. P.S. Sprinkle with lemon juice before serving.
Here I have an amazing recipe for asparagus. You will be just in love with then cooked in this way. Asparagus is that kind of very delicious and healthy food.
For this meal, you need asparagus, basilic, and chicken.
Cut the chicken into little pieces, season with salt and pepper and basil. Include vinegar. Sear for around 10 minutes. Asparagus cook in water with a touch of sugar and lemon juice. Slice into 2 to 3 cm bits of asparagus and add to the chicken and sprinkle with bits of camembert cheddar.
Enjoy your meal!
Hello! Here is very tasty variant:
- 3 small white sweet potatoes (approximately 5 cups chopped)
- 1 large bunch of asparagus
- 5 medium green onions
- 2 tablespoons coconut oil
- 1 scant cup of wide leaf parsley, finely chopped
- 1.5 full cups of cilantro, finely chopped
- 3 large cloves of garlic, crushed
- 5 tablespoons finely minced shallot
- 2 tablespoons fresh lemon juice
- 1 1/2 cups high quality olive oil
- 1/4 cup red wine vinegar
Bring a large pot of salted water to a boil.
While water is boiling prepare hash ingredients.
Rinse green onions, chop off white roots and slice into thin rounds.
Clean asparagus, chop approximately one inch off the bottoms and discard. Chop remaining asparagus into 1″pieces.
Once water has come to a full boil cook potatoes for 5-7 minutes or until slightly soft.
After 5 minutes add asparagus to potatoes and cook for remaining 2 minutes.
Sauté green onions in 1 tablespoon coconut oil over med-low heat, adding 1 hearty pinch of salt.
Drain sweet potatoes and asparagus.
Combine asparagus and sweet potatoes with the green onions adding an additional 1 tablespoon of coconut oil, .5 teaspoons of salt and some fresh cracked pepper.
Sauté over med heat, turning every 4-5 minutes, allowing vegetables time to brown. Add an additional 1 tablespoon of coconut oil if vegetables begin to stick or become dry.
Plate as desired and top with chimichurri sauce.
Chimichurri Sauce: In a small mixing bowl combine parsley, cilantro, garlic, shallots, lemon juice, olive oil, vinegar and 3/4 teaspoon salt (more to taste), stir thoroughly. This is best if made in advance and given time for the flavors to develop!)
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