Spring Asparagus & Baby Bok Choy

This seasonal healthy recipe comes from Lara Adler, a Holistic Health Coach my son introduced me to.  The Asparagus season is short AND sweet.  Fresh, local, and wild asparagus (if you can find it) is delightfully sweet – completely missing any of that bitterness of older, out of season spears.  Asparagus is abundant in an amino acid called asparagine, which helps to cleanse the body of waste material, and is highly alkaline which also helps to cleanse the muscles and tissues of waste.

(Serves 2)

INGREDIENTS:

  • 1 teaspoon sunflower oil
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated or minced
  • 1/2 lb fresh asparagus (local is best), trimmed and cut into 1inch pieces
  • 2-3 cups baby bok choy, rinsed and left whole if small, or halved or quartered if larger
  • 1 teaspoon tamari or soy sauce
  • Bunch of scallions (optional)
  • Quinoa or Brown Rice

PREPARATION:

1. In a large skillet heat the sunflower and sesame oil over medium high heat. Add garlic and ginger and saute for 30 seconds. Add the chopped asparagus and toss to coat. Cook for 1-2 minutes.

2. Add the bok choy, Tamari or soy sauce, and 1-2 tablespoons of water to the pan, and toss to coat. Cook for 1-2 minutes until just wilted.

3. Serve the asparagus and bok choy over quinoa or brown rice seasoned with soy sauce and tossed with scallions.