- Cut the white parts from each spear and peel the bottom thirds of each stalk with a vegetable peeler.
- Bring a small amount of water to a boil in a sauté pan, add the spears, cover, and cook for one to two minutes, until they are just tender and still retain their bright green color. Let cool slightly.
- Arrange the asparagus on a platter. Put the hummus into one small bowl and the peanuts into another. Invite your kids to dunk their spears into the hummus and then into the peanuts.
Teaser Image:
Kid Recipe.jpg
Ingredients:
1 pound fresh asparagus
1 container edamame hummus
½ cup finely chopped peanuts
Nutrition:
Calories: 280, Fat: 22g, Sodium: 100mg, Carbohydrate: 13g, Protein:12g
Author:
An Oldways recipe, for Eat Well Enjoy Life
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free