crumbly green asparagus

Ingredients for 1 servings:

• 200 g asparagus, green
• 3 cloves garlic
• 2 tomatoes
• some coconut oil, virgin
• some water
• herbal salt
• 2 small turkey schnitzels, approx. 160 g
• 1 egg(s)
• some salt and pepper
• 1 tbsp chickpeas, ground
• 2 tbsp sesame seeds, unhulled
• 2 tbsp desiccated coconut
• Virgin coconut oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with tomato, garlic and turkey schnitzel, SIS and low carb suitable

Peel the bottom third of the asparagus, trim off any woody ends, and cut into pieces. Peel and slice the garlic. Quarter the tomatoes and cut into smaller pieces. Heat coconut oil in a pot. Add the garlic (it shouldn’t brown) and the asparagus and fry vigorously. Now deglaze with a little water. Depending on the thickness of the asparagus, cook with the lid closed for about 10 minutes until al dente. Add the tomatoes, mix thoroughly, season with herb salt, and remove from the heat. Tip: I like the tomatoes raw. For the schnitzel, beat the egg on a plate with a little salt and pepper. Place the chickpea flour on a second plate, and mix the sesame seeds and coconut flakes on a third plate. First coat the meat in the chickpea flour, then dip it in the egg and coat it with the sesame and coconut flakes mixture. Heat coconut oil in a pan and fry the schnitzels for about 2 minutes on each side until golden brown. Serve with the asparagus. Tip: I then mixed the remaining egg on the plate with the leftover breading and made a mini pancake.