Tuesday, October 20, 2015
This quick, healthy recipe comes together in less than 20 minutes. It is flavorful and filling, but not heavy.
I served it with some gluten-free breadsticks I found at my local grocery and topped it with sliced asparagus and Parmesan.
This recipe is easily adaptable to Whole30 and vegan/vegetarian diets as well.
1 medium onion, diced
3 cloves garlic, diced
3 Shishito peppers (I had these lying around- I'm sure that another mild pepper would be a fine substitution)
2 lbs. asparagus, fibrous ends cut off, diced
2 tbsp. evoo or ghee
2 cups veggie or chicken stock
1/3 cup half and half (omit if whole30/vegan- if omitting, I might add a half tablespoon or so of ghee to add some of the rich flavor back in.)
1/3 cup Parmesan cheese
1/4 tsp. cayenne
salt and fresh pepper to taste
Heat evoo over medium high heat in a heavy bottomed stock pot.
Add onion- 3 min
Add peppers- 2 min
Add garlic- another min or so.
Add asparagus and continue to saute another 5-6 minutes
Pour in the stock you're using- simmer veggies until tender.
Using an immersion blender (or regular blender, VitaMix or whatever you have)
Add the cayenne, half and half and Parm.