ROASTED ASPARAGUS OVER WATERCRESS & SPINACH | Integrator 4

  • PREP TIME: 10 MINUTES

    YIELD: SERVES 4




    This tasty quick salad side dish provides a great source of iron, B Vitamins require to create healthy oxygen carrying red blood cells. Lemon is a terrific source of Vitamin C which helps to unleash the bioavailability of the iron.

    INGREDIENTS:

    1. 4 Tbsp (split) Extra-Virgin Olive Oil
    2. 1 Bunch of Organic Asparagus (regular or small sized Asparagus) ends trimmed
    3. 2 Organic Lemons (sliced and seeded)
    4. 1 Medium Red Onion (thinly sliced)
    5. 2 Cups Watercress
    6. 2 Cups baby spinach or Baby
    7. Beet Greens
    8. 2 Tbsp Coarsely Chopped Pumpkin Seeds
    9. Sea salt & Cracked Pepper to Taste


    METHOD:

    1. Heat 2 Tbsp of Olive Oil in a stove top non-stick grill pan, add the trimmed asparagus, and cook over medium heat. The Grill pan allows the Asparagus to roll while they heat to evenly grill. Cook 3 – 5 minutes depending on size of asparagus. Season with sea salt and Cracked Pepper. They will turn bright green and be lightly browned. Set aside.
    2. Add the remaining 2 Tbsp of Olive oil and grill the lemon and red onion for additional 3-4 min until they soften and flavors mix.
    3. Serve the Asparagus, Lemons, and Onions over a bed of Watercress and Greens. Sprinkle with the Crushed Pumpkin Seeds