Asparagus: Worth the Funny Pee Smell!

In my pantry today:

  • 3/4 c cooked Central American white beans
  • 2 c cooked Kashi® multigrain pilaf
  • 1 bunch asparagus
  • 1/2 leek
  • 1/2 clove garlic
  • 1 tsp vegetable ghee
  • 1 tbsp safflower oil
  • 1 tbsp mustard seeds
  • 2 tsp lemon juice
  • 1 tbsp dumpling sauce
  • 2 tbsp water
  • 1 tsp asafoetida
  • 1/2 tsp salt

So my experience with leeks do not include saving or cooking the top green sprouts. I changed all that today. Start your sliced leek and diced garlic cloves out in a cold pan of ghee and 2 tsp safflower oil on M. Add mustard seeds and let it all festively fester until the leeks are translucent and the edges of the garlic pieces begin to turn a golden color. Turn heat to L, cover and turn back to your cutting board.

Cut just the tips of your asparagus stalks off for this. With the leftover stalks, remove the tough ends and reserve in a plastic bag for the next smoothie experiment you’ll have. Return pan to MH and add 1 tsp additional safflower oil. When the mustard seeds begin to crackle add your asparagus tips and toss to coat. Add water then spray with lemon juice from one of those plastic fruit-shaped squeeze bottles you find on wayward racks in the produce section and cover. Let it steam for about thirty seconds then uncover, remove the pan from heat and turn off the burner. Add cooked white beans, asafoetida, a touch more lemon and your dumpling sauce; coat. Add Kashi® multigrain pilaf and repeat the tossing to coat thing. Cover and return to cooling burner for a few minutes of togetherness before you decimate it with your mouth. 4 of 5 spoons.

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