Another quick an easy everyday recipe for you today 🙂
Asparagus are high in folate (folic acid), fibers, potassium, thiamin, vitamins B6, A and C, with no fat and no cholesterol. If you never had them with eggs you have been missing out! Seriously! Besides being a perfectly balanced nutritious meal, this dish is a great combination of flavors. I used to put a bit of Tabasco on my scrambled eggs back in the day, until I tried Sriracha. Oh boy! It’s delicious! I marked the serving size as ‘1 large or 2 small’: if this is a main meal, by all means, eat it all! If it is a snack or you are just re-fueling post-workout, divide it in half (half asparagus bunch, 1 egg).
Nicole’s ASPARAGUS & EGGS with SRIRACHA SAUCE
Gluten Free – Dairy Free – Low Fat – Low Carbs – High Fiber – Paleo – Whole 30 – Clean Eating – Vegetarian Recipe
(1 large or 2 small servings)
1 bunch of fresh Green Asparagus
2 Organic Free Range Eggs
1 Tsp Organic Virgin Coconut Oil
1 Tsp Sriracha Sauce
Salt & Pepper
Wash asparagus well before cooking to remove any grit left from the sandy soil it is usually grown in. Pat dry, remove the stringy/woody base (about 1-2in.), and toss in a large pan on medium heat for 5-6 minutes along with the coconut oil. Add a bit of salt. Crack the eggs on top of it and sprinkle some additional salt on them. Cover and cook for 3-4 minutes. With the help of a spatula, turn the asparagus and eggs around, and cook for an additional 3-4 minutes. When ready, the texture of the asparagus should be soft but with still a bit of crunch while the egg yolk nice and gooey.
Top it off with Sriracha sauce, and cracked black pepper.
Interesting facts: It used to be thought that only some people produced smelly pee after eating asparagus. A bit more scientific investigation has revealed that almost everyone produces it, but that some people don’t have the gene which enables them to detect the smell. Fascinating, isn’t it? The odor is aspartic acid, a natural chemical that passes straight through us because our bodies can’t process it.
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