In the northern hemisphere, we are almost hitting summertime. We are still in asparagus season and yesterday, I created a new recipe that I loved so much that I would like to share it with you.
What I love about the recipe is that it is quick and easy and, at the same time nourishing.
What you need:
- 250g of green asparagus
- a jar of baked beans
- tomato paste
- three cloves of garlic
- four big champignons
- half a bunch of parsley
- a hand full of fresh cilantro
- a thumb piece of freshly grated ginger
- a dash of date syrup
- one tbsp of soy or tamari sauce
- a dash of lemon juice
- half a tsp of garlic powder
- two slices of whole-grain (sourdough) rye bread
- Peel the lower parts off of the asparagus. Cut the garlic and the mushrooms into small chunks.
- Chop the parsley and the cilantro finely. Cut the green asparagus into bite size pieces and set aside.
- Take a pan and heat half a tsp of coconut oil ( or oil of your preference or dash of water if you eat oil-free) and preheat under medium heat. Once ready add first the asparagus and after a few minutes the garlic. Then add the mushrooms. Cook for about another 5 minutes.
- Now add the soy sauce, the grated ginger, the lemon juice and the spices. Throw in the fresh herbs and let simmer for another 2-5 minutes.
- In the meantime, take out the rye bread and toast. Once ready, spread some tomato paste on each half, open up jour jar of baked beans and add about a good tablespoon on each of the toasts.
- Now you can place as much as you want of the asparagus mixture on top of it. Enjoy your meal!
You will have some leftovers for the next day or use this recipe for two people.