Spring is a season of transition as we move from Winter to Summer and the weather tends to fluctuate back and forth as well. Some days are cooler and some days are warmer. Sometimes it’s nice to fuze the warmer weather produce with some of the cooking styles of winter and that is exactly what I’ve done with this delicious and super easy 2 step dish.
At the Farmer’s Market this week they had these beautiful thin asparagus but you could easily use the thicker types but be aware your cooking time would be a little longer.
Asparagus is a nutrient rich food and is jammed packed full of fiber, folate, vitamins A, C, E & K. In addition this vegetable contains chromium which is a nutrient that helps in the body’s ability to handle glucose therefore requiring less of an insulin response. To top it off asparagus is a great detoxifier due to its diuretic properties and its abundance of glutathione – a powerful antioxidant found to have powerful anti-cancer effects and can stop free radicals in their tracts. Scientific studies have shown that glutathione can help prevent bone, breast, colon, larynx and lung cancers.
You will need…
- A large sauté pan
- Tongs are the best tools for handling the asparagus
- 1 lb. Asparagus
- 1 tbs. Butter, grass-fed cows, organic
- 1 tbs. Extra Virgin Olive Oil
- 3 Garlic Cloves, whole but bruised
- 1 cup Chicken Stock, low sodium, organic
- Heat the butter and olive oil in the sauté pan with whole garlic and add the asparagus, tossing to coat, season with salt and pepper then cook 2 minutes.
- Add chicken stock to the pan and cook, stirring occasionally, until just tender. Approximately 5-8 minutes but a lot will depend on the thickness of the asparagus, check routinely after the 5 minute mark.
- Serve and enjoy!