Addictive Asparagus Recipe
INGREDIENTS:
- 4 ounces pancetta, diced into 3/8 - 1/4 inch pieces, or bacon crumbles, nitrate free
- 1 tablespoon butter, grass-fed and organic is best
- 1 pound asparagus, woody ends trimmed, sliced into 2 inch pieces on the bias
- 1 ¼ cups leek, thinly sliced crosswise (white and pale green parts only), or onion
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts, pumpkin seeds or almonds
- 1-2 tablespoons Italian parsley, chopped
- Salt and freshly ground pepper to taste
VEGETARIAN VERSION:
For a vegetarian version, substitute sun dried tomato, thinly sliced, for pancetta/bacon, and avocado oil for butter.
DIRECTIONS:
In a large non-stick pan, sauté pancetta (bacon or sundried tomatoes), stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter (or avocado oil) to pan. Add asparagus pieces and leek/onion and sauté until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon and orange zest, toasted nuts and parsley and sauté for about 1 minute. Season to taste with freshly ground pepper and salt and serve immediately. Serves 4.
Make a meal of it by adding in diced, roasted chicken or another protein of your choice.
Psst, we adapted kaykay’s recipe found here, https://food52.com/recipes/4023-absurdly-addictive-asparagus
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LifeHouse Chiropractic
520 Springbank Drive #4
London, ON N6J 1G8
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