I created this dish the other night, and since I was trying to go for a very healthy recipe, I added no salt and pepper (I know, scared me, too!) The crushed bay leaf, along with the garlic and herbs were perfect! However, the lemon zest gave it a zesty, almost sweet flavor, that offset just enough of the tartness of the asparagus and tomatoes, without having to sugar or some other sweetener. I must admit, this did not taste like a typical healthy diet food, it was actually packed with flavor and tons of nutrients, spinach and asparagus have an amazing amount of vitamins, minerals and other health benefits! This could be served alone, or alongside grilled chicken and whole wheat pasta. Best of all, it took literally 15 minutes before it was on my plate!
1 bunch of fresh spinach
1 small bunch of fresh asparagus
2 Roma (or other small) tomatoes
2 cloves garlic
1 lemon (zest only)
pinch of basil
pinch of thyme
1 crushed bay leaf
2 Tbsp. olive oil
Remove stems from the spinach. Cut asparagus stalks, leaving the crowns and about an inch or so. Dice tomatoes and garlic. Chop herbs. Add olive oil, asparagus, tomatoes garlic and herbs to a medium sized skillet. Toss ingredients together, coating the vegetables well with olive oil. Cook over a medium high heat, for about 2 minutes.
Add spinach, and toss well. Sprinkle the grated lemon zest into the skillet, and stir frequently.
Cook for about 7-8 minutes, or until the spinach and herbs are wilted and asparagus is slightly tender. (If you prefer your asparagus to be perfectly tender, cook it for a few more minutes before adding spinach.)
Enjoy! Isaiah 41:10
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This recipe, blog post and photos by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.