Phase 2 recipe with phase 3 additions
- 1 bunch fresh asparagus, trimmed
- 2/3 cup water
- 1/4 cup coconut oil or MCT oil
- 1/2 cup grated Parmesan cheese (for Phase 3 or Phase 4)
- 10 grape tomatoes, halved
Combine the asparagus and water in a 10-inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
Click here for MCT Oil
Click here for Coconut Oil
In the ingredients, it calls for 1/4 cup of coconut oil or MCT oil ( what ever that is! ), but in the directions, it says to drizzle olive oil over the asparagus! No mention of the other oils to add in! Quite interesting!
Thanks Leslie- the recipe is really old and was updated to add in our favorite oils coconut and MCT oil. Originally we had used more olive oil in phase 3 and now we prefer these two oil. I also add links to MCT and Coconut oil that we prefer.
What is MCT oil?
Saw the small print and now I know what it is….sorrry!!
[…] delicious new asparagus […]
Can this be served cold
Let us know how it tastes! 🙂
Mariann, did you try this cold? If so, how was it?
My 2 grandchildren love asparagus. I am anxious to fix this for than. I am sure it will be a big hit. Thank you