Asparagus Coconut Sauce

April 13, 2022

30 minutes

easy

serves 1

This Asparagus Coconut Sauce is a wholesome meal recipe. Cook Asparagus Coconut Sauce for lunch-time or dinner. Enjoy eating it; Asparagus Coconut Sauce is a trendy and popular food for any time meal. Jamaican Cooking’s Asparagus Coconut Sauce is seasoned in natural herbs and spices. This Asparagus Coconut Sauce is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	½ to 1 dozen Asparagus - 2 cups cut in half or dice; (alternatively, use String Beans) buy fresh
	1 small Turnip (diced); and or Carrot – cut stick or wheels - optional
	1 medium Onion (sliced) - red or yellow
	4 cloves Garlic
	1 stack Scallion (diced) – use Chive instead
	¼ teaspoon Red Pepper (shredded) - optional
	1 tablespoon Basil Leaves
	1 tablespoon Parsley & or Cilantro
	1 teaspoon Marjoram
	½ teaspoon Oregano
	1 teaspoon Rosemary (grind it fine)
	1 tablespoon Cooking Wine
	2 tablespoons White Vinegar
	1 teaspoon Salt
	1 cup Coconut Milk (mix 50 g coconut powder into water instead)
	2 to 4 tablespoons Cooking Oil

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Preparation:

Prepare all vegetables, peel or strip, trim spoilage, cut off stems. Add several drops white vinegar into bowl of water. Wash vegetables properly. (Wash Asparagus into enough water; add white vinegar, removes dirt.) Give vegetables final rinse under fresh running water.

After that, gather spices, keep herbal separate, slice onion, dice scallion, and then grinds garlic cloves, Keep ingredients separate!

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2.

Cook it

Next, put dry saucepan to heat, stoves’ flame on low, and add oil with spices only. Allow oil flavoring 5 minutes, and remove it. (Note: by keeping flame very low, that eliminates risk berries bursting.) Put stoves’ flame on medium/low #4. Allow 30 seconds to minute! Add sliced onions, stir-in, allow minute sauté, add diced scallion, and then garlic allow sauté 50 seconds more. (Allowing seasonings edges to sauté golden slightly, adds additional flavors to meal.)

After minute, add coconut milk, herbs, diced turnip and then white vinegar stir-in well, allow 10 between 12 minutes simmering; lid off. Add cleaned asparagus minute between two near the end. If using, add carrot sticks two minutes near end, and then finish. Stir lid off thickens, when stew sticking to pan’s bottom it is ready. To serve pour coconuts stew onto plate, and then place raw or cooked asparagus on top. Serve Asparagus Coconut Stew on top pasta or mashed potatoes; eat it with rolls, lettuce, rice, etc.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

*(Note: use dried or fresh herbs; chop fresh herbs fine.)