Lemon Asparagus Spring Stir Fry
Eat with your eyes first and feast on the beauty of edible flowers arranged on a delicious combination of lemon and asparagus stirred into brown rice. This is so quick to stir together when you have pre-cooked rice.
| Servings | Prep Time |
| 2servings | 15minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 12stalks fresh asparagus
- 1medium onionfinely chopped.
- 1Tablespoon oil
- 2 garlic clovesminced
- 2-3cups cooked ricebrown basmati is great
- 1/2cup Cashew Crumblesor more to taste.
- 1 lemon
- salt and pepper to taste
- edible flowers or petalsoptional but pretty!
Instructions
- Prepare your asparagus by washing it and then, using a veggie peeler, gently peel off the outer layer of the asparagus stalk. This ensures it is tender along the whole length. Cut the stalks into 1/2 inch pieces, leaving the tips a little longer.
- In a microwaveable bowl, combine your cut asparagus and the finely grated rind and the juice of a lemon. Cook this just until crisp and tender.
- In a large pan, heat your oil. Add 3/4 of your chopped onion and the minced garlic to the heated oil. Cook until the onion is translucent.
- Add the cooked brown rice and the lightly cooked aparagus. Stir in the Cashew Crumbles, the reserved 1/4 of chopped onion, and season with salt and pepper to taste.
- Serve in a warm bowl and decorate with edible flowers for a spring-y treat! Enjoy!
Recipe Notes
Violas are also lovely to scatter on your creations to add that special touch! Check out these Sweet Orange Teacakes for a sweet spring treat!
