Growing up, I only knew of one way to eat asparagus. It involved slathering the step of boiled asparagus into mayonnaise. Not that there’s anything wrong with that, but I realized I never learned to appreciate the flavor of asparagus, and I never knew how to cook it.
Last week I found myself craving fresh asparagus like crazy, and I found the perfect bouquet at Whole Foods. I decided to take a chance, and sauté the asparagus with garlic and grapeseed oil. It turned out to be a huge success, and only solidified my love of asparagus.
I paired the sautéed asparagus with fresh-cooked quinoa, a dollop of hummus, and a squeeze of lemon juice. The meal was so simple yet so elegant. I felt like Elizabeth Gilbert in Eat Pray Love obsessing over simple meals in Italy. Best of all, the whole process took less than thirty minutes. Success!
Simple Sautéed Asparagus Quinoa Bowl
1 bunch asparagus
1 cup cooked quinoa (or 1/2 cup uncooked)
piece of lemon
1 clove garlic
1 Tbs oil of choice (coconut or grapeseed are both fantastic)
Salt, to taste
If you need to cook quinoa, start with that. Bring 1 cup water, 1/2 cup quinoa to a boil in a large pot. Cover and reduce heat, allowing to cook for about 15 minutes. You know the quinoa is ready once its expanded and you can see the squiggly white line in the center.
While the quinoa is cooking, heat up oil in a frying pan. Chop one clove of garlic, and as much asparagus as you’d like. Add garlic to oil and sauté until fragrant, but continue to stir so it doesn’t burn, about two minutes. Add the chopped asparagus and sprinkle with salt. Cook for about 7-10 minutes, until the stems are bright green.
Add quinoa and asparagus to your favorite bowl, then add a dollop of hummus and a squeeze of lemon. Enjoy!
What’s your go-to summer meal?