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Asparagus with Garlic and Lime (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 05/28/2014 - I love asparagus. It is easy to make, cooks quickly, and tastes delicious with minimal seasoning.
This recipe for asparagus uses fresh garlic and lime, along with some shallots and a splash of butter to deliver delicious asparagus.
It is easy to make in the oven, but it can also be made on the grill.
- About 2 dozen fresh asparagus spears, trimmed
- 1 teaspoon butter
- ½ tablespoon olive oil
- 1 clove garlic, minced
- 1 medium shallot, minced
- ½ lime, juiced
- salt and pepper to taste
Simply mix the ingredients, except lime, in a bowl, place in foil and fold tightly so that nothing will leak. Then throw it on the grill about five or seven minutes before you’re done with your main courses. Make sure the spears are tender. Top with lime juice before serving.
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes until soft.
Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper.
Transfer to serving plate, and garnish with lime wedges.
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