Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet!

Makes 3 cups

⅔ lb. fresh asparagus; wash, cut lower ⅓ of stems off and discard or save for a broth; steam till tender, but still bright green, then cut into 1 inch lengths

2 T. extra virgin olive oil

6 fresh peeled garlic cloves, coarsely chopped

1 little nub of fresh ginger, peeled and coarsely chopped (use very sharp knife)

freshly ground black pepper

freshly ground green peppercorn

14-½ oz. can stewed tomatoes

½ t. finely ground fennel seed

⅛ t. ground allspice

½ t. dried tarragon, crushed

salt to taste

1 T. coconut oil spread (Olivio brand)

In large skillet, over medium heat, add olive oil, garlic, ginger and freshly ground black and green peppercorn. Stir well, then add cut steamed asparagus. Stir to coat with oil, then saute about 5 minutes.

Add fennel, allspice and tarragon. Stir well, then cook, uncovered, on low heat for about 10 minutes.

Add coconut oil spread; swirl till melted. Salt to taste and serve.

Notes: Don’t overcook the asparagus. The coconut oil spread adds a perfect amount of richness.

Tonight we wanted only veggies. It’s a great tasting simple dish. Pepper goes especially well with tomatoes, so Steve added a little pepper complexity by using two ground peppers. Use whatever you want or have on hand. The tomatoes really do bring out the pepper taste though.

He didn’t add extra salt and it was thoroughly enjoyable without it. Steve’s going to doctor tomorrow and didn’t want to be puffy.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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