5 cups asparagus
1 tablespoon water
1 teaspoon sesame oil ( or olive oil if preparing dish with eggs)
½ teaspoon sea salt
2 tablespoons water
Trim away the woody section of the asparagus. Cut each spear into 2-inch lengths diagonally. Add 1 tablespoon of water to pan and heat. Add oil. Add asparagus and stir-fry 1 minute. Add salt and 2 tablespoons water. Bring to a fast simmer. Cover and turn to medium low. Cook 2-4 minutes until crisp and bright green.
Alternative Dish with Eggs:
Once the Asparagus has been cooked you could break in 3 eggs and stir until cooked. Serve with a dash of fresh lemon juice and a pinch of salt. This is a traditional Cypriot dish served at home and in many of the traditional tavernas. They usually use the wild asparagus.
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