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Asparagus is delicious and a perfect addition to any meal. If you are feeling bloated at all, asparagus can help take down that inflammation! Keep any leftovers in the fridge and add it cold to salads for a nice crunch.


Roasted: Preheat oven to 400 degrees. Wash and chop the asparagus, mushrooms and tomatoes. Brush avocado oil, ground pepper, and a dash of Celtic salt onto the mushrooms and start it on medium-low heat in the cast-iron skillet on the stovetop. (These take the longest to make, so they are started first.) 

Cut off the ends of the asparagus. Brush on avocado oil, ground pepper, freshly minced garlic and a dash of Celtic salt. Add any other veggies you like also to the cast-iron skillet. Here I also used tomatoes. Transfer the cast-iron skillet to the oven for 10-12 minutes or until the asparagus is soft but definitely not limp. 

Steamed: Take a pot, cover just the bottom with water, add the asparagus, cover the pot with a lid and steam on medium heat until the asparagus are bright green and soft, but not limp. Should be around 5 minutes. Then brush on some avocado oil, Celtic salt and pepper, pomegrante and/or nuts and enjoy. Squeeze and garnish with lemon and rosemary for lots of extra flavor. Only takes 10 minutes!


Grilled: brush asparagus with avocado oil, Celtic salt and ground pepper. Grill until bright green and soft, garnish with any fresh herbs and/or nuts and enjoy!


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