Asparagus Sautéed with Mango and Capers | PCC Natural Markets

Asparagus Sautéed with Mango and Capers

Serves: 6 to 8

Your rating: None (8 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

An unusual pairing of savory asparagus, sweet mango and salty capers.

Ingredients

Preparation

Blanch or steam asparagus until al dente and still green. Refresh in cool water and set aside. (You may do this a day ahead.)

In a large sauté pan, heat oil over medium-low heat and add garlic. Stir for 1 minute. Add asparagus, mango slices, capers, thyme leaves and lemon juice; stir to heat through. Season with a salt and pepper.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, mangoes

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