Every Sunday I strut into Trader Joe’s and make my rounds. I hit up the grains aisle (I’m a cereal freak), stop by the greens (I really should be eating salads) and scan around for what’s new on the shelves. Sometimes it’s a million clementines, but this time it was a nice big bundle of Asparagus for a whole $1.99 (score)!
There are two reasons to love cooking what’s in season. One, optimal climate makes for optimal taste. Two, veggies and fruits in season are often on sale which is great because ultimately you get more taste for your money!
One day after work I came home and stuck my head in the fridge for something to eat. There on the top shelf sat a beautiful bundle of seasonal asparagus from this week’s grocery haul. It was just beaming with potential – time to get experimental!
Lemony Turmeric Asparagus
- half bundle of asparagus
- half of a lemon
- teaspoon of Turmeric
- a dash of salt and pepper
Cut ends off the asparagus stems and toss them into a hot sauté pan with EVOO. Let them heat up for about 4-5 min and then sprinkle in a teaspoon of turmeric. Toss the stems and bring the pan to a simmer with the lid on. You’ll notice after 1-2 minutes a thin yellow sauce forms. Squeeze half a lemon over top and toss stems again. Sprinkle a bit of salt and pepper and let it all heat up for about 4 minutes. Turn off the heat and enjoy!
If you’ve never heard of turmeric before, you need to! It’s an Indian spice that is so good for you as an inflammatory agent (Gisele and Tom are all about “anti-inflammatory”) among other things. I really like this Lemon Ginger Detox Drink in the morning before coffee too – try it!
Have you tried any great asparagus recipes lately? I’m thinking next up is an asparagus frittata for brunch!