Asparagus Tomato Stew

April 19, 2022

30 minutes

easy

serves 1

This Asparagus Tomato Stew is a wholesome meal recipe. Cook Asparagus Tomato Stew for lunch-time or dinner. Enjoy eating it; Asparagus Tomato Stew is a trendy and popular food for any time meal. Jamaican Cooking’s Asparagus Tomato Stew is seasoned in natural herbs and spices. This Asparagus Tomato Stew 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 - use zucchini, or vegetables in your region instead buy fresh
	6 small Tomatoes (2 cups) – chopped, skinned or not
	¼ piece Bell Pepper or Sweet Pepper - diced
	1 medium Onion (sliced) - red or yellow
	4 cloves 4 Garlic - mashed
	1 stack Scallion (diced) – use Chive instead
	¼ teaspoon Red Pepper (shredded) - optional
	1 tablespoon Basil Leaves
	1 tablespoon Cilantro & or Parsley
	1 teaspoon Marjoram
	1 teaspoon Rosemary (grind it fine)
	½ teaspoon Oregano
	1 tablespoon Wine Vinegar (Alternatively use lime, lemon, orange or grapefruit Juice), apple cider, or white vinegar instead)
	2 to 4 tablespoons Cooking Oil, or Olive Oil
	½ cup Water
	1 teaspoon Sea

Additive:

	1 cup Sprinkle Vegan Powdered Cheese to spruce flavor
	1 plate Spaghetti, Crackers or Bread; Even with a Salad

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

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.

Next, gather spices, keep herbal separate, slice onion, dice scallion, grind garlic cloves, and then chop tomatoes. (I cook with tomato’s skin, nevertheless dip it into hot water few seconds then cold water removes skin easily.) Keep ingredients Separate!

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Cook Stew:

Next, put dry saucepan to heat, stoves’ flame on low, add oil with spices only. Allow oil flavoring for 5 minutes, and remove it. (Note: by keeping flame very low, that eliminates risk berries bursting.) Now, put stoves’ flame on medium/low #4. Add sliced onions, stir-in, allow 10 seconds sauté, add diced scallion, and then garlic. After minute, add chopped tomatoes, stir-in, allow cooking lid off. Two minutes later, add herbs, white vinegar, water, stir in, add salt, and then cover saucepan with lid seal properly. Allow 10 minutes simmering. Add cleaned asparagus minute between two near the end.

Stir-in lid off thickens stew, when sticking pan’s bottom, it is ready. To serve, pour tomato stew on raw or cooked asparagus on plate. Serve Asparagus Tomato Stew on top pasta; eat it with rolls, vegetables, rice, etc.

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Notes

*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

*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.)

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