Coconut Marinated Asparagus. Arrange the asparagus spears in a single layer on the baking sheet. In a small bowl, combine the coconut oil, balsamic vinegar and soy sauce. The oil isn't going to mix well with the liquids but that's fine, just mix it as much as you can.
You can cook Coconut Marinated Asparagus using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Coconut Marinated Asparagus
- It’s 1 bundle of asparagus.
- Prepare 1 C of light coconut milk.
- You need 1 t of coconut extract.
- Prepare 1 of yellow bell pepper.
- Prepare 1/2 of red onion.
- It’s 2 clove of garlic; minced.
- It’s 1 t of ground coriander seed.
- Prepare 1/4 t of crushed pepper flakes.
- You need 1/3 C of Jalfrezi curry.
- You need 1/4 C of coconut vinegar.
- It’s 1 pinch of kosher salt & white pepper.
- It’s of olive oil; as needed.
Toss gently to coat the asparagus with the dressing. Serve chilled, on a pretty platter or arranged over a bed of baby greens. Trim asparagus, cut into thirds and steam or cook until crisp tender. Bring marinade ingredients to a boil, add the pimentos and pour over the asparagus.
Coconut Marinated Asparagus step by step
Marinate asparagus, red onion, and bell pepper in coconut milk and coconut extract for 4 hours..
Drain veggies and reserve marinade..
Heat a large saute pan with enough oil to cover the bottom. Add veggies. Season. Saute for 1 minute then reduce heat to medium-low. Sweat veggies for 5 minutes, tossing occasionally..
Turn up heat to medium-high. Add garlic. Cook for 30 seconds. Add vinegar. Reduce until nearly dry. Add coconut mixture. Simmer until asparagus is nearly tender. Add curry. Cook 1 minute. Serve..
Variations; Cardamom, tomato, roasted garlic, roasted bell peppers or hot peppers, fresno, jalapeño, poblano, habanero, celery, basil, cilantro, ginger, lime, pineapple, mango, scallions, chives, leeks, cayenne, parsely, galangal, lemongrass, turmeric, vinegar, paprika, sake, bourbon, rum, ground jalapeño powder, black pepper, peppercorn melange, sugar, sesame seeds, sumac, soy, worchestershire, shallots, tamari, tarragon, peanut, tamarind.
Cover and refrigerate overnight or up to two days. Serve as-is, or spoon over shredded lettuce, if desired. Bring all ingredients except the asparagus bundles to boil. Add the asparagus bundles, bring the water back to boil and lower the heat to a simmer. Plus, you only need one pan!
