menu
menu
Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes

Blog Image

Garlic-Ginger Asparagus

By Chef Linda

Sometimes the most delicious dishes are the ones that let the natural tastes of the ingredients shine through. This is one of those dishes. Each of the main ingredients has its own personality and yet together, they make a winning combination.

Ramp up the zestiness of this dish by adding more ginger or garlic, or add lemon zest right before serving.

Ingredients

 1 bunch of asparagus, approximately 1 pound
 2 tablespoons coconut oil
 1 teaspoon whole cumin seed
 23 large cloves garlic, minced
 1 tablespoon grated ginger
Juice of 1 lemon
 ½ teaspoon salt
 ½ teaspoon black pepper

Directions

1

Trim tough ends of asparagus and cut asparagus spears diagonally into 2-inch pieces.

Heat oil over medium heat in a large frying pan. Add cumin seeds and cook carefully until they crackle. Then add asparagus, ginger, garlic, salt and pepper. Stir-fry for about 5 minutes until asparagus are tender but still have a crunch. Add lemon juice, and give a quick swish around the pan, then remove from heat. Serve hot or at room temperature.

Notes

Garlic-Ginger Asparagus
IngredientsDirections

Garlic-Ginger Asparagus

DifficultyEasyCook Time5 mins
YIELDS
4 to 6 servings

INGREDIENTS

 1 bunch of asparagus, approximately 1 pound
 2 tablespoons coconut oil
 1 teaspoon whole cumin seed
 23 large cloves garlic, minced
 1 tablespoon grated ginger
Juice of 1 lemon
 ½ teaspoon salt
 ½ teaspoon black pepper

DIRECTIONS

1

Trim tough ends of asparagus and cut asparagus spears diagonally into 2-inch pieces.

Heat oil over medium heat in a large frying pan. Add cumin seeds and cook carefully until they crackle. Then add asparagus, ginger, garlic, salt and pepper. Stir-fry for about 5 minutes until asparagus are tender but still have a crunch. Add lemon juice, and give a quick swish around the pan, then remove from heat. Serve hot or at room temperature.

ShareTweetSaveBigOven

Category, , , , Tags,

Leave a comment

Your email address will not be published. Required fields are marked *