Saturday, January 25, 2014

31 Days of Green: Day 25 Asparagus

“Respecting the dignity of a spectacular food means enjoying it at its best.” That is a quote from one of my favorite books and it is about todays green. Do you know what it is? Animal, Vegetable, Miracle by Barbara Kingsolver; and the green is asparagus! Ironically, Ms. Kingsolver is talking about why you should enjoy asparagus when it is fresh because of how much better it tastes, and the asparagus I used today was frozen! We try very hard to eat local and we are so lucky to live in an area that is able to produce a variety of edibles almost year round, however, thanks to the modern miracle of a freezer we do supplement these chilly months with freezer stash. My husband loves asparagus so I try to keep it in rotation throughout the year, however Ms. Kingsolver is right, nothing compares to truly fresh asparagus, not fresh from across the continent or world, but freshly cut that morning. When April hits we gorge on asparagus from the farmers market and that usually holds us over from wanting it for a while. We do this with lots of vegetables, like okra, we really know how to make you get sick of okra! She comments on this in the book too, as you begin to get sick of the vegetable it starts to go out of season, its kind of like its perfect right? Anyways, besides covered in butter, asparagus is great in quiche, raw on a salad, or chopped up in a sauté. The recipe I have today is another fun way to use up your asparagus and get a healthy dose of nutrients


Coconut Battered Asparagus Spears

Gluten Free, Vegan
Serves 2

20 slim asparagus spears
1/3 cup coconut flour
1 tbl Italian seasoning blend
½ tsp salt
1 tbl ground flax seeds
1 tbl coconut oil
5 tbls water

If your asparagus is frozen, thaw it out and pat it dry. Mix the coconut flour, herbs, and salt in a shallow dish. In a separate shallow dish, whisk together the ground flax seed, oil, and water. Dip each spear in the water mixture and then toss in the coconut flour to coat. Bake on a parchment lined baking sheet for 12-15 minutes or until brown. Serve warm with dip!

Notes and Substitutions

  • You can use egg instead of the flax, and reduce the water to 2 tablespoons.
  • Season the coconut flour anyway you like.
  • I served this with honey mustard but any creamy style dip would be great.



What is your favorite way to eat asparagus? Do you have any favorite seasonal vegetables?

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