Asparagus with Hazelnuts, Mint and Dried Blueberries

by Meg Thompson October 5, 2016

Asparagus with Hazelnuts, Mint and Dried Blueberries

By: Meg Thompson

Asparagus is a beautiful vegetable for digestive health. This dish is crunchy, sweet, fresh and delicious.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tsp butter or ghee
1 bunch asparagus
1 tsp olive oil
1–2 tsp lemon juice
¼ cup hazelnuts
1 tbsp dried blueberries
1 sprig fresh mint

Method

Heat butter or ghee on hotplate and add asparagus.
Turn spears every now and then until just tender.
Transfer to serving plate and drizzle over olive oil and lemon juice.
Finish by adding the hazelnuts, blueberries and mint.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: gluten-free, vegan, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.