Asparagus 3 Ways + Sauce | Raw, Wrapped, & Indian Spiced

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, and maple syrup is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in calories, and frozen herbs can be more accessible.

Start by shaving the asparagus, holding it at the firm part.

Chop about a tablespoon of tarragon and set aside.

Cut a lemon in half and squeeze out a tablespoon of lemon juice.

Cut a blood orange in half and squeeze out the same amount of juice as the lemon.

Chop some slices of blood orange and set aside.

Zest the lemon, about a teaspoon, and toss it into the bowl.

Heat the stovetop to medium and toast the chestnuts until nice and toasty.

Add one tablespoon of olive oil and an extra half tablespoon to the pan.

Pour in the citrus juice, a good grinding of black pepper, and a pinch of salt.

Toss in the toasted chestnuts and blood orange pieces into the salad mix.

For the garlic sauce, add one tablespoon of earth balance and three tablespoons of vegenaise to a pan on low heat.

Microplane a few cloves of garlic and add to the pan with the earth balance and vegenaise.

Stir in a half teaspoon of Greek town spice mix, salt, and pepper, then turn off the heat.

Brush the garlicky sauce over the veggie bacon and asparagus.

Wrap the veggie bacon around the asparagus and place them on a George Foreman grill.

Check periodically while cooking until done.

Plate the asparagus and drizzle with the garlic sauce.

For the Indian spiced asparagus, snap off the ends of the asparagus and chop them into smaller pieces.

Chop an onion, prepare cumin seeds, turmeric, coriander powder, chili powder, and a bay leaf.

Chop green chili, ginger, and garlic, and dice a tomato.

Heat the pan, test with cumin seeds, and add the onion and bay leaf to brown.

Add ginger and garlic paste, then the green chilies and dry spices.

Toss in the asparagus and tomato, stir, and deglaze with veggie stock.

Cover and let cook, then add lemon juice and a couple of pinches of garam masala before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens