April is a great month for asparagus! Aside from tasting amazing, asparagus is rich in antioxidants, vitamins, minerals, and anti-inflammatory properties. It's also easy on the digestive system and goes with just about any main dish you're serving up. This recipe comes from The Bone Broth Secret by Lousie Hay and Heather Dane.
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Love is The Ultimate Spice!
|2 bunches asparagus||2 cups TFC Organic Chicken or Beef Bone Broth|
|2 tbsp butter or chicken fat or beef fat||1 tbsp ground rosemary|
|1 tbsp basil||1 tsp black pepper|
|1 tsp sea salt|
Remove tough woody ends of the asparagus.
Fill a 6-quart stockpot or 3½-quart braising pan with the bone broth. If you want to steam the asparagus instead of boiling it, put a steamer basket in the pot. Add water, as needed, so that there's enough to cover the asparagus (if boiling) or the water level is just below the steamer basket.
Set the burner to high and bring to a boil. Add the asparagus, and reduce the heat to a low simmer for 4-7 minutes, or until the asparagus is how you like it. Everyone is different - some like it al dente and others like it soft.
Once the asparagus is cooked to your liking, strain out the water. Set the asparagus aside in a bowl for a moment.
Add the butter, or chicken or beef fat, back to your empty pan. Set the burner to low and melt the butter or fat; add in all the spices and heat on low for 2 minutes. Add the asparagus back in and toss in the butter, or fat, and spices for 2-3 minutes.
Season to taste with more butter or fat, sea salt, or black pepper.