Spring Orange Asparagus (AIP/Paleo) may be one of the easiest side dishes you ever make! Get some tender spring asparagus, and give it a try!
Hello, spring! And hello, You! If you and I are anything alike, we are feeling a sense of renewal as nature awakens once again. I find myself craving foods lighter in calories and brighter in taste. We’ve still got some good citrus around, so let’s use it up. And asparagus is in its glory in springtime. Let’s add some of that to our rotation so that we don’t totally burn out on sweet potatoes. (amiright?)
Choosing asparagus at the store
Like with many vegetables, asparagus that is bigger is not better. In fact, the smaller guys are tender and lovely. The thick stems tend to be “woody,” and not as pleasant to eat. Even with the slender stems, lop off the bottom third of the stems, and discard or compost them. (These ends can be woody as well.) Just use the top 2/3 of these stems for this recipe.
Asparagus is in season during spring. Eat it up! Choosing produce that is in season ensures that you are getting the most nutrients for your body, and most likely the best deal for your wallet. A win-win! For more information and recipes for eating seasonally, check out my contribution in AIP By Season, a cookbook of 101 recipes for all seasonal dishes by myself and 22 other AIP/Paleo food bloggers. We are grateful for your support of our… blogginess! 😁
If you are planning a celebration for a spring holiday like Easter, you might like this dish beside:
For an asparagus recipe with a completely different profile, try my Pomegranate Roasted Asparagus.
Thank you for being here. I believe art needs not just a creator, but a receiver as well to close the circle. Thank you for receiving the recipes that I sling out of my kitchen. I appreciate you!
As always, I’m wishing you great love, and deep healing!
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