Asparagus with Confetti

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Wash asparagus and snap off tough ends. Steam or simmer asparagus until bright green and tender-crisp; keep warm.

Gently warm olive oil in a pan over low heat. Add the thyme, pink peppercorns, lemon zest and hot sauce; stir until fragrant, no more than 1 minute. Add cooked asparagus and toss to coat with the scented oil. Remove to a serving plate.

Garnish with lemon, thyme and pink peppercorn confetti. Sprinkle with sea salt to taste; serve immediately.

Recipe by Roxanne Winship, PCC's Demo Coordinator

Source: PCC Natural Markets April 2008

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More about: asparagus, vegan, vegetables, vegetarian

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Zesty

Love the combinations of flavor in this dish, particularly the pink peppercorns.

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