While perusing the Internet, in search of delish recipes that this Dysfunctional Chef (or any dysfunctional chef for that matter) can manage to cook up without turning into a culinary disaster, I stumbled upon the Asparagus. I not only uncovered an incredible recipe, but some facts and folklore to boot!
First, the fascinating facts that make for most excellent “Table Talk.” Followed by the recipe – Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So – when eating – please consider slowly down and appreciating its journey!
FACTS and FOLKLORE
Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problems.
Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.
Asparagus derived it’s name from the Ancient Greek, who used the word to refer to all tender shoots picked and savored while very young.
White asparagus is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.
Asparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1½ years old. It takes them about 4 years to produce a sizable crop.
This Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour when weather conditions are just right. The stalks reach about 7-7 ½ inches when they are cut or snapped around ground level.
CHICKPEAS and ASPARAGUS with MINT
Chickpeas, also known as garbanzo beans, are a protein-rich way to enjoy a meatless meal. Roasted with asparagus and finished with mint, this golden crisp dish will make for a hearty lunch or light dinner. (Source: Asparagus Recipes [dot] net)
1 pound asparagus, cut into ½ -inch pieces
1 (15-ounce) can chickpeas, dried and soaked
2 tablespoons olive oil
1 teaspoon sesame oil
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1. Preheat oven to 400°F.
2. In a large bowl, toss asparagus and chickpeas with oils, salt, and pepper to taste.
3. Spread evenly on a baking sheet and place on the center rack of the oven for 10 minutes.
4. Stir, flip, toss, etc. the vegetables and put back in the oven for another 5 or 10 minutes or until the asparagus is tender but not mushy and the chickpeas have started to caramelize.
5. Remove and toss with fresh mint and lemon juice.
Hungry for more DYSFUNCTIONAL CHEF RECIPES:
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Freeze Your Ass Off Diet (VIDEO – just for the sheer fun of it!)
Spread the word … NOT the icing,
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Janice Taylor is a Weight Loss Coach and Certified Hypnotist, author, artist and motivational speaker. She is the author of Our Lady of Weight Loss: Miraculous and Motivational Musings from the Patron Saint of Permanent Fat Removal and All Is Forgiven, Move On: Our Lady of Weight Loss's 101 Fat-Burning Steps on Your Journey to Sveltesville (publication date May 15, 2008). Janice is also the creator of the popular e-newsletter Kick in the Tush Club and a 50-pound big-time-loser.
Books By Janice:
- Kick in the Tush Tuesday: Confused, Lethargic, Stuck in the Past?
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- #OneWord Thursday: Shine a Bright #LIGHT on the #Light Within