With the way Uni has been going, it’s a wonder I’ve had time to eat, let alone cook! I’ve been missing cooking (but not missing the cleaning) so much that I set out to prepare a nice meal for lunch today. This is a really quick recipe that goes beautifully with some grilled or roast chicken. We had it with some pepper steak and it was beautiful.You’ll need:
- 10 Asparagus spears (snap off the bottoms and cut in half lengthwise)
- 1 tablespoon almond meal
- 1/2 tablespoon grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon zest of lime
- 1 tablespoon water or chicken stock
- salt to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Coat the asparagus in olive oil. Heat a pan until smoking hot. Spread out the asparagus cut-side down. Once the asparagus starts to brown, turn over and repeat on other side. Remove asparagus and reduce heat of pan.
Add butter, almond meal, parmesan, garlic powder and stir well. The mixture will brown very quickly, so keep an eye on it. As soon as it’s golden, add water or stock and lime zest. Add salt to taste. Return asparagus to the pan and stir. Serve hot, enjoy!