Asparagus

Sheet Pan Asparagus & Shrimp with Miso Butter

6 minute sheet pan shrimp with miso butter

1 bunch asparagus
Avocado or olive oil
1 lb shrimp, cleaned and deveined
1 tsp red pepper flakes
1 garlic clove, minced
1 green onion, minced
Pink salt and fresh pepper
3-4 lemon slices

Preheat oven to 400 degrees. Clean asparagus, snap off ends and place on the sheet pan. Drizzle with olive oil, salt and pepper and lemon slices. Place in oven for 6 minutes.

In the meantime, toss the shrimp with the red pepper flakes, the garlic, green onion and a bit of salt.

Remove the pan from oven, add shrimp to pan. Add the lemon slice to the pan. Bake 6 minutes. Remove from oven and toss with the Miso Butter.

Miso Butter

1/2 stick butter, room temperature
zest and juice of 1 lemon
1- 2 tbls of white miso
pinch of salt
tablespoon of chives or parsley

Mix everything together, taste and adjust as preferred.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Crispy-tipped Roasted Asparagus ‘Fries’

Making fries out of veggies is all the rage these days. Sweet potatoes, carrot fries and even lotus roots! Spring brings in such lovely produce, like asparagus. I was actually just snacking on a stalk the other day, eating it just like a carrot stick or a …. french fry! That was when it hit me. So I created a little gluten free ‘breading’ for it and roasted ’em just so.

Truth be told, mine got slightly more roasted than I wanted. Still great eating, but they folded over when I picked them up. So learn from me: choose the bigger stalks when purchasing them and under-roast them a bit. Their perfect for that appetizer table that never seems to have really healthy options on it.
Happy Eating,
~Monique

Is it a roasted veggie or a veggie fry?? Could be both!

Crispy, Gluten Free, Breaded Asparagus

2 tbls pepitas
2 tbls hemp seeds
zest of 1/2 lemon
1/4 tsp Aleppo or red pepper flakes
1/4 tsp Himalayan pink or sea salt
1 bunch fresh asparagus, choose larger stalks
2 tbls virgin olive oil

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Clean the asparagus. Then snap off the bottom of the stalk (it’s fibrous and doesn’t chew well); simply bend the stalk until it snaps. Save the fibrous ends for broth.

Pulse the pepitas in a mini food processor or blender to break down, stopping before creating a powder. Add the hemp seeds, lemon zest, pepper and salt. Pulse a few times to combine ingredients.

Pour the breading onto a rimmed plate. Pour the olive oil onto a second rimmed plate. Dip each asparagus in the oil and then roll really well in the crumbs. Set on the parchment-lined sheet pan. Repeat with remaining asparagus.

Bake 8-10 min for a crunchy asparagus (just be sure the breading is lightly browned and crispy). Or bake for 20 min for a more typical, softer roasted asparagus meant for a knife and fork. Enjoy!

Note: I like choosing a larger size asparagus when available, especially if you want to eat these more like fries (aka- using your fingers!)

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Asparagus Soup with Lemon Cream

Prep Time: 10 minutes (plus 2 hours soaking)

Prep Notes: Pre-soaking the cashew nuts will soften them and make them easier to blend; skip this step if time does not allow

Cook Time: 30 minutes

Ingredients

1 tbls olive oil
1 cup onions, chopped
3 large garlic cloves, minced
5 cups diced asparagus
1 tbls sherry vinegar
1 cup white wine
2 cups broth
juice of 2 lemons
1/2 cup cashews (soaked 2 hours)
3 tbls chives
sea salt

Directions
Warm the olive oil in a medium to large soup pot. Add in the onions and cook 5 minutes on medium heat, stirring often. Add in the garlic and asparagus, stir well to coat, cook for 5 minutes, stirring often. Deglaze the pan with the white wine, add in the broth and vinegar. Cover and simmer 5 minutes or until the asparagus is soft.

While the soup is cooking, place the soaked cashews, lemon juice and the chived in a blender and blend until creamy and combined.

Use an immersion blender to blend soup until creamy, or carefully pour into a blender and blend. Add sea salt to taste.

Scoop soup into bowls adding a good dollop of the lemon cream.