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Asparagus with Ginger Butter

Posted By Allergic Living On 2010/07/02 @ 5:06 pm In Celiac, Gluten-free,DFCF,Easter, Passover,Eggs,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soy,Spring,Sulphites,Summer,Tree Nuts,Vegan,Wheat | No Comments

[1]

Serves 4-6

Free of: Gluten and top allergens, soy (in Tamari) is optional.

Ingredients

  • 3 bunches fresh asparagus
  • 2 tbsp butter alternative (e.g. Earth Balance)
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp wheat-free Tamari sauce (optional)
  • Fresh ground black pepper to taste

Method

  1. Wash and trim asparagus.
  2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
  3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
  4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [2].

More Great Vegetable Recipes: 
Stuffed Zucchini Boats [3]
Baby Carrots with Tarragon and Orange [4]
Balsamic & Herb Vegetables [5]


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[1] Image: http://allergicliving.com/wp-content/uploads/2010/07/recipe.asparagus-ginger-butter.jpg

[2] here: http://allergicliving.com/subscribe.asp

[3] Stuffed Zucchini Boats: http://allergicliving.com/2014/02/19/stuffed-zucchini-boats/

[4] Baby Carrots with Tarragon and Orange: http://allergicliving.com/2013/12/05/baby-carrots-with-tarragon-and-orange/

[5] Balsamic & Herb Vegetables: http://allergicliving.com/2012/07/04/balsamic-herb-vegetable-medley/

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