DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Here's a quick and easy dinner that includes one of my favourite first foods of Spring, Asparagus! Around this time we start eating them by the handful. My 4 year old especially loves them. Something about a spear of food that you can eat with your hands is AOK with him and I know if I give him a plate full of them, they'll be eaten in no time.
I'll often cook them up nice and simple by either grilling them on the BBQ or steaming, then tossing with a pat of butter, fresh lemon juice, salt and pepper. Asparagus is also fantastic in egg dishes, pastas and stirfry's.
I even attempted growing asparagus about 8 years ago. It takes a few years to get a mature plant growing but once you do it should produce a bountiful harvest of delicious spears (from the lily family) year after year. I had a couple good years of the delicious asparagus but then the plant disappeared. At the beginning of Spring after a particularly cold winter I went to check on the fern and it was gone....just gone, like dug up gone. Don't know what happened, maybe a hungry animal took it. Can't say really, but I think I'll try again this year. I'll definitely be buying a plant that's at least 2 years old though, they take 3 years before you can begin harvesting. I'm a fairly patient person but I want to have my asparagus and eat it too!
This stir-fry incorporates asparagus and prawns (which are a match made in heaven), along with some other favourite veggies of mine. It comes together quickly and honestly, you can use whatever veggies you have in the fridge. That's the beauty of a stirfry. I also incorporated some watercress which has a unique, peppery and slightly bitter taste which offers a nice balance of flavour in the dish.
You can serve this dish simply as is or over a bed of noodles, rice or cauliflower rice.
PRAWN, ASPARAGUS AND BELL PEPPER STIRFRY
2 tablespoons coconut or peanut oil
1 onion, thinly sliced
2 tablespoons fresh ginger, minced
3-4 garlic cloves, minced
1 eggplant, diced
2 bell peppers, cored and diced
10-15 asparagus stalks, diced
2 tbsp tamari or coconut aminos
2 teaspoons rice wine vinegar
1 teaspoon honey
3/4 - 1 pound wild prawns, shelled
1 1/2 tablespoons toasted sesame oil
3 stalks green onion, diced
2 tablespoons watercress, chopped
2 tablespoons toasted sesame seeds
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!