Asparagus Medley
One of the most welcomed early spring ingredients is asparagus. Yet most people are not sure how to use it apart from cooking simply as a side dish or using in soups. This recipe offers a delicious main-dish option you can serve to anyone, as it is friendly to people of all diets, including our kidney patients.
Makes
Serving size
Ingredients
2 cups farfalle pasta, cooked
½ cup cilantro leaves, chopped
1 cup dill, chopped
½ cup mint leaves, chopped
4 tablespoons olive oil, divided
4 tablespoons lemon juice, divided
Black pepper, freshly ground, to taste
1 shallot, thinly sliced
1 tablespoon cumin, ground
2 ears (1 ⅓ cups) corn, kernels sliced off
2 cups asparagus (2-inch pieces), ends discarded
½ cup chickpeas, drained and rinsed
1 ½ cups spinach, fresh
1 cup water
6 tablespoons non-dairy yogurt
Sea salt (optional, not used for nutrient analysis)
½ tablespoon sumac (optional)
Instructions
- Cook pasta to package specifications. Set aside and keep warm.
- Combine cilantro, dill, and mint in a large serving bowl. Stir in 2 tablespoons olive oil and 2 tablespoons lemon juice.
- Season with salt, if using, and pepper and set aside.
- Heat remaining 2 tablespoons olive oil over medium-high heat, in a 12-inch skillet.
- Add shallots and cook until softened, about 2 minutes.
- Add cumin, stirring, until fragrant, about 30 seconds longer.
- Add corn, asparagus, and chickpeas and season with pepper.
- Cook, stirring occasionally, until vegetables are tender, about 7 minutes.
- Add spinach and mix well.
- Add water. Mix well and cook until simmering. Reduce heat to low and cook 2 more minutes. Add the pasta and mix thoroughly.
- Remove from heat and allow to cool slightly. Combine veggies with the herbs, thoroughly. Season with more lemon juice, if necessary.
- Serve in bowls or plates with a dollop of non-dairy yogurt and a sprinkle of sumac, if using.
Cooking Tip
An easy way to know how much of the ‘woody’ ends of asparagus to remove, gently bend the bottom half of the stalk. As you bend, it will naturally ‘snap’ in two at the point where the tender, more edible part of the stalk becomes harder, and should be discarded.
Recipe contributed by FamilyCook Productions
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