Spring Asparagus Saute


A very flavorful way to enjoy fresh herbs, bright flavors, and a new way of preparing vegetables (cooking ruts be gone!)  You can have great fun playing with this recipe and different variations of it.

  • 3 Tbsp olive oil
  • 1 medium onion, peeled and chopped into 1/2″ pieces
  • 1 bunch asparagus cut into 1″ links (about 3 cups asparagus)
  • 1/3 cup sunflower seeds (or pumpkin seeds)
  • 1 whole Tbsp fresh lemon zest (make sure it’s organic), finely minced
  • 1/2 cup fresh flat-leaf parsley, minced
  • 1/2 cup fresh basil, minced
  • 1/4 cup fresh mint leaves, minced
  • Unrefined seasalt, to taste
  • Optional:  1 cup fresh fruit, especially strawberries or orange or mango or pineapple (1/2″ chunks)

Heat oil in a large saucepan on medium heat. Add onion and sauté for ~6 minutes until they become translucent .  Add asparagus and saute about 5 minutes more, stirring often, until asparagus is bright green and just starting to brown on the edges.  Add zest, herbs, seeds.  Saute 2-3 more minutes just to warm and wilt the herbs.  Add fruit (if you’re using it), stir several times to blend.   Seasalt to taste. Serve hot or cold.  If you wish, mix this with some cooked quinoa or rice for a heartier side dish.