Asparagus is a very healthy vegetable, high in folate (a water soluble B vitamin), potassium and vitamin A. The best way to cook asparagus is to bake or stir fry it, thereby retaining as many of those precious nutrients as possible.
In the never-ending quest for better health, it’s best to vary our diets as much as possible. This means eating as many different types of vegetables as we can find. I must confess that until recently, I didn’t eat much asparagus. I just couldn’t get it to come out quite right. It was edible, but not that enjoyable.
The most delicious asparagus dish I’ve ever tasted is one I found in the vast cookbook of my imagination. My mouth is watering just thinking about it, so I decided to share!
Two to three pounds fresh asparagus
Six to eight ounces shitake mushrooms
Half head medium to large purple cabbage, chopped
One to two tablespoons fresh fennel, chopped
One large clove garlic, slivered
Quarter cup vegetable broth
Two tablespoons ghee (butter clarified to remove milkfat)
Two tablespoons unrefined coconut oil
Salt to taste
Cut off last inch or two of asparagus spears and discard. Cut spears into inch-long pieces, and then slice each piece lengthwise. Next, cut the stems off the mushrooms and slice into lengthwise pieces. Peel and sliver garlic, making slivers as thin as possible. Cut green, feather tops off fennel bulb, then cut a section of the bulb and coarsely chop. Cut head of cabbage in half. Set one half aside and coarsely chop the other.
Use a large non-stick frying pan or wok, depending on the amount you want to cook. If you’ve got a lot of people to feed and are planning on doubling this recipe, it’s best to use a wok. Your cooking time will be much shorter.
Place pan on medium-high heat and add ghee and coconut oil. Once they melt, toss in just the chopped cabbage. When cabbage starts to sizzle, pour on half the vegetable broth and add a quarter teaspoon of salt.
Allow cabbage to cook for about five minutes, and then toss in the rest of the vegetables. Stir together and add rest of vegetable broth.
Let the vegetables cook about 10 minutes, or until asparagus is tender. Taste test vegetables and add more salt as needed.
This recipe should serve six. Serve hot right out of the pan, and enjoy!
NOTE: If you should have leftovers, this dish reheats beautifully in a microwave.
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