I love asparagus!!! Since it’s spring it will now be in abundance! Right?
Well as soon as old man winter releases his ugly grip… In anticipation of spring, here is a great asparagus recipe!
I don’t cook it very many ways but I’m starting to try more. I grew up getting told you just boiling it until it was mushy and put butter, salt and pepper on it. After I moved out I figured out if you steam it for just a few minutes, it tasted so much better. So that is the way I cook it normally.
This is a new way…
Garlic Chicken Asparagus (Gluten Free/ Dairy Free)
2 Tbsp. olive oil
1 medium onion- diced
2 stalks celery- diced
1 lb. asparagus
3 cloves garlic- minced
1 tsp. Bragg’s soy sauce(optional)
1 lb. cooked chicken ( diced)
sea salt and pepper to taste
1 tsp. chili pepper flakes(optional)
Serve on riced cauliflower, brown rice or quinoa
Rinse asparagus. The bottom of asparagus tends to be very tough and woody. I like to take one stalk and bend it. It will should break off the woody part, just throw that part away. If you want to cut it, just cut off the bottom inch or so. Dice the rest into about one inch pieces. Set aside.
In a large skillet, add olive oil and saute onion and celery until soft. Add asparagus and garlic; mix through and cook about five minutes. Add in chicken, chili peppers and soy sauce if using. Heat through.
The first time I made this it was without the soy sauce and chili peppers.
Other times I make it with the soy sauce and chili peppers.
Makes 2 servings.
Both ways are quite delicious.
Shared On: Real Food Fridays, Fat Tuesday
