PAN SAUTEED ASPARAGUS W/ GARLIC
Recipes/Pictures property of Teri Gentes – permission required to republish
Enjoy this fabulous veggie that cooks in minutes and delivers anti-inflammatory nutrients including saponins, antioxidants, Vitamin C, E, beta-carotene and minerals zinc, manganese, selenium as well as glutathione and more. While it’s not in season year round, enjoy it when you can and as a treat on special occasions. Frozen is an option yet best used in soups, purees and salsa verde in my view. You can sub in rapini if asparagus is out of season . Both of these are a fabulous ‘bitter’ veggie and so good for aiding the health of your liver!
1.5 - 2 lbs asparagus spears
Olive, avocado or grapeseed oil for sautéing
Water or broth as needed
1 – 2 large cloves garlic, minced
Sea salt and freshly ground pepper, to taste
TO SERVE: Lemon zest and nutritional yeast, if desired plus
an additional drizzle of olive oil.
DIRECTIONS
Recipes/Pictures property of Teri Gentes – permission required to republish
Enjoy this fabulous veggie that cooks in minutes and delivers anti-inflammatory nutrients including saponins, antioxidants, Vitamin C, E, beta-carotene and minerals zinc, manganese, selenium as well as glutathione and more. While it’s not in season year round, enjoy it when you can and as a treat on special occasions. Frozen is an option yet best used in soups, purees and salsa verde in my view. You can sub in rapini if asparagus is out of season . Both of these are a fabulous ‘bitter’ veggie and so good for aiding the health of your liver!
- Vegetables, Side dish
- Prep time: 5 minutes, Cooking time 4-8 minutes
- Vegan, gluten, soy, corn and nut free, Paleo
- Serves 6 – 8
1.5 - 2 lbs asparagus spears
Olive, avocado or grapeseed oil for sautéing
Water or broth as needed
1 – 2 large cloves garlic, minced
Sea salt and freshly ground pepper, to taste
TO SERVE: Lemon zest and nutritional yeast, if desired plus
an additional drizzle of olive oil.
DIRECTIONS
- Peel bottom half of the asparagus stalks to remove the woodsy skin and cut or snap off the tough white bottoms. Wash well.
- Heat a large sauté pan over med heat. Add a small drizzle of oil and the asparagus tossing in the pan to coat stalks with oil.
- Add the garlic and a little water or broth to steam, sauté.
- Cover and cook 4-8 minutes pending on the stalk size of the asparagus and desired doneness. Be sure to rotate stalks so they cook evenly. Check a stalk for doneness and season.
- When ready to serve, arrange on plates alongside of your main course and top with lemon zest, nutritional yeast and olive oil as desired.
- If you do choose to use rapini it will need a little longer to cook and more broth or water to help tenderize the stalks.
