Now that I don’t eat grains I have to fill my plate with vegetables, so I have tried to be a little more creative with my sides. I used to cook asparagus in water or steam it, but I really prefer in roasted in the pan, it stays crisp and the flavours are beautiful. This is a lovely colourful side dish that is really tasty and dresses up a simple protein such as steak, chicken or fish.
1 bunch of fresh asparagus
1 red capsicum
2 rashers bacon
1 clove of crushed garlic
1/2 teaspoon fresh crushed ginger
2 teaspoons of coconut amino
1 teaspoon coconut oil
Cut the dry ends of the asparagus and cut in half, slice the capsicum lengthwise, set aside the vegetables. Chop the bacon into pieces and put in the hot pan to brown. Remove from pan once cooked and set aside. In the pan heat the coconut oil, once hot add the crushed garlic and ginger then the asparagus spears and capsicum strips, stir fry for a few minutes. Add the bacon back to the mixture. In the last minute splash the coconut amino over the vegetables. Serve while hot.