One Pan Asparagus

Ingredients for 2 servings:

• 500 g asparagus, white
• 4 small potatoes
• 300 ml almond milk (almond drink)
• 3 tbsp, heaped wild garlic paste
• 2 tsp, leveled potato flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, vegan, alkaline, GAT-compliant

Peel the asparagus and trim off the lower ends. Mix the wild garlic paste with the almond milk until smooth. Peel the potatoes and cut into small cubes. Pour the almond-wild garlic milk into a lidded pan. Place the asparagus spears in the middle and the potatoes around the outside. Simmer over medium heat with the lid closed. When the asparagus is cooked, so are the potatoes. If the sauce is too runny for you, remove the asparagus from the pan like I did. Mix potato flour with a little cold water or almond milk and stir into the pan. Add the asparagus back on and your quick stir-fry is ready. If you’re a big eater, this will probably serve just one person.