As we get into spring you’ll be seeing more vegetable recipes to make use of the bounty of produce that comes this time of year. Right now, asparagus are cheap as potatoes.
But, there are ways to use them apart from grilling or roasting them. This is a nice, light coconut based asparagus soup with a healthy chunk of protein to top it off.
You will need:
- 1 can full fat coconut milk
- 1lb fresh asparagus, roughly chopped into 1inch/2.5cm pieces
- Garlic powder
- Onion powder
- Salt & pepper
- Butter or ghee
- Roughly 4 chicken thighs
- 1/4 c Red wine (optional)
- Worcestershire Sauce
- Pinch of ginger powder (optional)
Season the chicken with salt, pepper, and garlic/onion powder. Put in the oven in a lightly greased pan at 300, for about 45mins.
Saute the asparagus in butter until slightly browned. Turn the heat down to medium, and add the coconut milk, wine, and a splash of Worcestershire sauce.
Season generously with garlic and onion, and ginger. Simmer for 1hr.
When the asparagus is very soft, serve with the chicken thighs shredded on top.
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