Sauteed Asparagus
Ingredients
- 12 large asparagus spears
- 1 large red bell pepper, julienned
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fennel bulb, chopped small
- 1 tablespoon lemon juice
- 1 1/2 teaspoon dill, chopped
- 1 teaspoon tamari
- 1 teaspoon balsamic vinegar
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon Celtic Sea Salt
- 3 tablespoons chopped parsley
- Black pepper
- Pinch crushed red pepper flakes
Instructions
- Steam the asparagus until tender, approximately 6 minutes. Drain and put on a serving platter. Place oil in a saute pan on medium high heat. Add bell pepper, fennel and garlic, cook until peppers are just soft, approximately 5 minutes, stirring frequently. Add remaining ingredients and mix well, pour over asparagus.
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Dr. Kasia Kines, DCN MS MA CN CNS
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