Sneak Peak # 4 from The Paleo Diet Cookbook
Happy New Year!
For those of you who may have lived it up a little too much last night, I chose this recipe because it has recently been brought to my attention that there have been studies done investigating the possibility of asparagus aiding in the prevention and/or cure of a hangover.
(Click HERE to read one study.)
Whether or not there is any validity to the statement, there are plenty of other reasons to eat asparagus, including the fact that it's a rich source of folate and a natural source of bacteria which is healthy to promoting a healthy gut.
A fresh, light start to a special meal, this dish is sure to impress your dinner guests.
8 raw green asparagus spears (do not use baby asparagus as it is too thin)
8 pieces very-thinly sliced natural turkey breast (see chapter 8 for recipe)
2 tablespoons extra virgin olive oil
1 medium beefsteak tomato, sliced thin
¼ red onion, sliced thin
Freshly ground black pepper, to taste
Fill a two quart pot half way with water, and insert steamer basket. Bring to a boil. Place asparagus in basket and steam for five minutes. Remove from pot and plunge into ice water to stop cooking process. Remove from water. Wrap one piece of turkey around each of the eight asparagus spears. Heat 1 tablespoon oil in a cast iron skillet over medium flame. Place the spears in the pan, cover and cook for one minute. Turn each wrapped asparagus over, gently with tongs, and continue cooking for one minute. The turkey will be nicely browned. Place wrapped spears on paper towel to drain. Arrange spears on serving plate and layer with tomato and onion slices. Drizzle with remaining tablespoon olive oil. Finish with freshly ground black pepper. Serves four.
"Asparagus Starter" from The Paleo Diet Cookbook by Loren Cordain, PhD, with Nell Stephenson and Lorrie Cordain (Wiley 2011)