Raw & Wild: Asparagus and Mushroom Almondine

Asparagus is about as Paleo as one can find. It grows wild in most parts and is as tasty raw as it is cooked. While we don’t see it much in Asian cooking, today we find it in a fusion style of Classical French with a Thai twist. While it is packed with vitamins, minerals, and antioxidants, its greatest component is glutathione (found in very few vegetables) a cancer fighter that detoxes by breaking down carcinogens and other free radicals. Though it might make your pee pungent, that’s a small price to pay for it’s life-extending qualities.

Ingredients
Approximately 3 ounces coconut milk
3 cups mushrooms, quartered
3 bunches asparagus, cut into thirds
1 small handful fresh garlic, minced
1 small handful shaved almonds
2 tablespoons coconut oil
Kosher salt and pepper, to taste
Freshly ground red chili, to taste
Water, as needed

Instructions
1. Heat a 14” sauté pan over high heat, and add coconut oil and garlic. Cook until golden brown.
2. Add almonds and cook until toasted.
3. Mix in asparagus, salt, and pepper; cook for 2 minutes.
4. Toss and add water as needed.
5. Mix in mushrooms and cover to steam.
6. Sprinkle with freshly ground red chili.
7. Stir in coconut cream.
8. Cut the heat, give the mixture one last toss, then plate and top with some protein.
9. Share with your friends!

“Keep It Paleo!”

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