Asparagus Beets Walnut Stirfry- vegan, gluten free
Asparagus dates back to almost first century. The word ‘ asparago’ means thin shoot. Wild asparagus are actually thinner than a pencil. It actually takes three years to have a asparagus plant from seed and it yields for 8-12 years. It is rich in Vitamins A, C, and was used as a diuretic, aphrodisiac centuries ago.
It is one of the low fat low calorie vegetables, that can be addictively crunchy. I love the mere color, shape of asparagus, and the ease to cook with it. Why not color it up even more ! That’s what beetroot does to this dish, along with adding nitrates, betaine and photooxidants. To elevate the nutritious content and give the fullness, I added few walnuts.
Simple and quick to make, loaded with nutrients, do make it for your next meal.
Asparagus Beets Walnut stir fry
Equipment
- Blender
Ingredients
- 2 bunch organic asparagus chopped into 3/4 inch pieces including the heads (remove the bottom hard parts)
- 2 small beetroot grated
- 1/4 cup red onion chopped finely
- 1 jalapeno can add 2 if more spice desired
- 10 walnuts
- 3 garlic cloves
- Salt to taste
- squeeze of lime optional
- 1 tsp black pepper powder optional
Instructions
- Take a pan, add 1-2 tbsp broth or water ( or a spray of oil if using ) on medium heat. Once hot, add the chopped onions. Sauté till the onions are translucent.
- Add asparagus and grated beetroot. Mix and cook for 5 min.
- In the meantime, blend the walnuts, jalapeno , garlic cloves in a blender jar.
- Add the walnut mixture to the pan. Add salt as needed. A dash of pepper powder and squeeze of lime make the dish more flavorful, if you desire. Cook for 8-9 min until asparagus are soft.
- Serve with rice/breads or just eat it by the spoon.