My kids are always impressed when I find a cool new song that they don’t know. I recently Shazamed a great song on my iPhone called The Last Good Day Of The Year by Cousteau and they love it. I have been on a road trip to Las Vegas, one of my favorite cities, and this was a perfect addition to my traveling play list. Check it out!
The weather is fantastic so we are barbecuing and eating on the patio. Asparagus is our vegetable of choice, but what can we do to spice it up? Well here it is, a quick little sauté that is delicious and you instantly have a gourmet vegetable.
- 1 batch of asparagus (approximately 16 – 18 pieces)
- 6 gloves of fresh garlic
- 1/2 tbs butter
- 2 tbs olive oil
- 2 tbs white wine
- 2 tbs sliced almonds
- 2 tbs gluten free, low sodium soy sauce
- fresh ground pepper to taste
Clean the asparagus and break off the root ends by bending them close to the end. They will naturally break separating the green from the tough end of the root.
Slice the apparatus into quarters at an angle.
Peel the outside of the garlic cloves and slice into very thin pieces. (this photo shows only half of the full recipe).
In a frying pan, add the olive oil, butter and garlic and cook on a medium/low heat until the butter melts and the garlic starts to soften.
Add the asparagus and white wine and cook for approximately 3 minutes on a medium heat.
Add the soy sauce and 1 tbs of slivered almonds, cook for another 2 to 3 minutes. Season with fresh ground pepper to taste. (Do not over cook, the asparagus should be firm)
Serve and garnish with the remaining sliced almonds.