I created a super yummy asparagus dinner last week and I can't wait to make it again. I was in the mood for a light and simple meal and hash browns came to mind. But in order to keep things balanced, asparagus was my veggie of choice, in order to complement the carbohydrates from the hash browns. My meal was lacking protein so I tossed in some veggie crumbles and voilà, one super delicious, balanced, vegetarian meal.
Asparagus is a great vegetable to fit into your athletic lifestyle. As an excellent source of vitamin K, folate, vitamin C and vitamin A, asparagus is known to help with arthritis and swelling, as well as promote healthy bacteria in the large intestines. Asparagus is also a very good source of potassium (288 mg per cup) and
a good source of fiber. Asparagus contains glutathione which is a fantastic antioxidant for your body. Many sport nutrition companies promote glutathione in their products, which may help strengthen the immune system, promote faster recovery as well as increase energy.
Frozen hash browns (non seasoned)
Corn (about a handful per person)
Garlic (2 cloves chopped)
Olive oil (1-2 tbsp)
Veggie meat (or your choice of lean protein)
Tomatoes (roma - chopped)
1. On a large skillet, cook garlic in a little olive oil on medium heat.
2. When garlic begins to turn golden brown, add 1 tbsp olive oil.
3. Add onions, hashbrowns, corn and veggie meat.
4. Cook until hashbrowns are to your liking (I like mine almost crunchy and brown).
5. When hashbrowns are ready, turn off heat and add tomatoes. Toss and cover.
(season with your choice of non-salt seasoning)
*top with a little of your fav. cheese
2 tsp butter
1. Cut off ends of asparagus.
2. Cook asparagus in large pot with a little water, on low heat (covered).
3. When asparagus is tender (8-10 min), drain water from pot and add butter. Toss.