the best asparagus in the entire world
December 18th, 2009 | Author: Laura
(not that I’m bragging… ’cause I wouldn’t do that!)
- 1 bundle of Fresh Asparagus (NOT frozen or canned)
- coconut oil/olive oil/ bacon drippings
- lots of sea salt
- a dash of garlic powder and pepper
make sure you buy the freshest asparagus you can. At the least the bottoms of the stems should be soaking in a small bit of water at the grocery – if they aren’t, pass them up. they will be woody and weedy.
trim woody ends off of aparagus. on a cooking sheet spread in one layer. drizzle or brush on oil of your choice and top with generous amounts of sea salt, and a dash of pepper and garlic powder.
bake at 400 degrees for 10-15 minutes or until tender and slightly browned.
these are SO easy to make that we have asparagus at least once a week. it’s a totally underrated veggie!
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Nibbles&Vittles is a collection of the recipes I’ve found that work best in our high-allergy family. I add new recipes as often as I can.
As we believe in eating REAL FOODS, we aim to use the most nutrient dense natural foods that our dietary restrictions allow. We use little to no refined sugars and we keep a strictly gluten-free, dairy-free, soy-free and pork-free home. Since all recipes here are dairy-free and many are pareve these recipes are easily used for kosher kitchens. (For this site we have labeled eggs as pareve. However, eggs can often be replaced with an egg replacement for those with alternative convictions)
If you try any of these recipes or tips please let me know how they turned out and if you found any ways to make them more allergy friendly or tastier. I’d love to hear from you!
-Laura
Nibbles&Vittles recipes by
Laura La Fianza under a Creative Commons License.
As we believe in eating REAL FOODS, we aim to use the most nutrient dense natural foods that our dietary restrictions allow. We use little to no refined sugars and we keep a strictly gluten-free, dairy-free, soy-free and pork-free home. Since all recipes here are dairy-free and many are pareve these recipes are easily used for kosher kitchens. (For this site we have labeled eggs as pareve. However, eggs can often be replaced with an egg replacement for those with alternative convictions)
If you try any of these recipes or tips please let me know how they turned out and if you found any ways to make them more allergy friendly or tastier. I’d love to hear from you!
-Laura
Nibbles&Vittles recipes by
Laura La Fianza under a Creative Commons License.
