Pan-Grilled Asparagus, Garlic and Parsley
As fresh asparagus begins to show up in the produce market in abundance, I find many recipes to enjoy it – soups, salads, sides, quiches – you get the idea. The best way to enjoy it, though, is perhaps the simplest – pan-grilled in a little oil (or, if you’re like my husband, in a little butter) until crisp-tender, with simple herbs and maybe a squeeze of lemon just before serving. This is cooking gluten-free, making food everyone will like.
Asparagus really doesn’t need much to dress it up – it’s a star on its own!
When it’s in season, like now, it’s economical to serve often. Cooking asparagus from scratch is simple and frugal, but produces some elegant dishes.
Even for those of us with gluten intolerance or celiac disease, we can eat well – and healthy – with whole foods, simply prepared. Gluten-free living doesn’t always have to be complicated or more expensive. Making gluten-free meals can be as simple or as hard as you like. Simple as this Pan-Grilled Asparagus….
First of all, asparagus is easy to wash and trim – I just bend the stalk near the bottom to see if it’s tough, and if it is, snap it just above the tough part to break that away. There’s no peeling or long preparation required. Even if you like asparagus in bite-size pieces instead of whole spears, it only takes a moment to cut a handful of asparagus stalks into sections.
Cook it quickly, just until it’s crisp-tender but not overcooked. That maintains enough texture so the spears don’t become mushy, which can be a definite drawback. (That’s why I don’t like canned asparagus.) Even before I had to start gluten-free cooking, I liked the texture of fresh veggies, cooked to that ideal point of just barely tender.
Pan-Grilled Asparagus, Garlic and Parsley – Gluten-Free
1 Pound Asparagus, fresh
1 Tablespoon Oil (or Butter)
1 Sprig Italian Parsley, chopped
1/2 Teaspoon Minced Garlic (more or less to taste)
1/2 Teaspoon Salt and Pepper (more or less to taste)
Squeeze of Fresh Lemon Juice (optional)
Wash the asparagus. Trim the stem ends.
Heat the oil (or butter) in a skillet on medium high.
Add the asparagus and saute, turning frequently, for about 5 minutes.
Add the garlic, parsley and seasonings, and continue cooking, turning frequently, until crisp-tender, just a few more minutes. Squeeze fresh lemon over top, if you like, and serve.
This quick-and-easy recipe is gluten-free (no wheat, barley or rye). It has a low-glycemic index, and (unless you substitute butter for the oil) it’s also casein-free, dairy-free, egg-free, lactose-free, meatless, nut-free and sugar-free.
Also linked here:
- Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
- The Gluten-Free Homemaker’s Gluten-Free Wednesdays
- Miz Helen’s Country Cottage’s Full Plate Thursday
- The Whole Gang’s Real Food Weekly
- The Nourishing Gourmet’s Pennywise Platter Thursday
- Frugal Follies’ Frugal Food Thursday
- Cybelle Pascal’s Allergy Friendly Friday
- Real Sustenance’s Seasonal Sunday
-Sweet or Savory April SOS Kitchen Challenge