Crustless Asparagus Bake
Asparagus is an excellent source of anti-inflammatory phytonutrients and antioxidant nutrients. It is also and excellent source of prebiotics which help maintain a healthy gut microbiome, making this an exceptionally healthy dish.
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
10 asparagus spears
2 leeks
1/4 cup coconut oil
10 Kalamate olives
10 cherry tomatoes
5 basil leaves
3 garlic cloves (diced)
2 cups of macadamia creme (see Mushrooms Stuffed With Macadamia Creme recipe)
dash of Himalayan salt
dash of pepper
Whole sesame seeds
Instructions:
- Preheat oven to 350 degree F (180 degree C)
- Pour boiling water over asparagus and leave to stand in water for 2 minutes
- Cut asparagus spears into 1.5 inch (4 cm) pieces and add to mixing bowl.
- Slice leeks into thin circles and simmer in oil for 3 minutes and add to mixing bowl.
- Chop Kalamata olives, cherry tomatoes and basil. Add to mixing bowl.
- Add grated garlic to mixing bowl.
- Add macadamia creme and oil to mixing bowl with salt.
- Stir mixture together and poor into a cupcake cups or into a 10 inch (26 cm) pie mold.
- Sprinkle with sesame seeds and place in the oven for 20 minutes. After 20 minutes, lower the heat to 280 degree F (140 degree C) and bake for 20 minutes more.
- Serve and Enjoy!
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