Summertime means lovely, lovely produce. Asparagus tends to be a spring vegetable, but also sticks around and continues looking good throughout the year. Eat this as a snack as I did - I got home, hungry, and realized I didn't have any of my usual go-to munchies. You can also make it as a side or part of a light meal.
As far as my low sodium goes, I make sure to get the incredibly reduced sodium soy, and always, always use an amount low enough that I am having less than 200 mg of salt. That sounds like a lot, until you pick up a pre-packaged or processed food. Seemingly healthy choices? Go ahead and check the label and tell me what you find.
Pan-Roasted and Toasted Asparagus
- 10 asparagus spears
- 1 T. freshly-grated ginger
- 1 lemon, zested and juiced
- 1 T. red wine vinegar
- 2 T. Greek yogurt
- just shy of 1 T. of soy sauce
- 2 T. panko bread crumbs
- blended oil
- white pepper
Remove the woody ends of the asparagus. (You can reserve these for your juicer or stocks.) To do this, hold each end of the asparagus spear between two fingers and bend it until it snaps. Use the first spear as a measurement to cut all of the asparagus. Cut the long ends in half.
In a small bowl, combine the lemon zest, ginger, garlic, lemon juice, vinegar, and yogurt. Season with the pepper.
Heat 1 T. of oil in a pan. Add the asparagus and cook them until they blister and char on all sides. Pile the asparagus onto a plate; I stacked mine like a log cabin. Pour the yogurt dressing over the top.
Add the bread crumbs to the pan and let them toast for 1-2 minutes. Add the soy sauce and stir to coat. Toast a minute longer, then spoon them on top of the asparagus.