Healthy Sautéed Asparagus, Video, with Garlic and Red Onion—It's What's for Lunch!

We are going a bit stir crazy here so we decided to do a Facebook Live video after my family wanted asparagus for lunch.

It’s critical to nourish your body with plenty of alkalizing veggies right now. Asparagus is a high alkaline food, and it’s also immune-boosting and anti-inflammatory, so it checks all the boxes! 

Start by cutting off woody ends, but don’t throw them away. They’re great pureed and put in broths, chili and gravies. The fiber is phenomenal. Either cook and puree the ends before freezing, or just freeze and prepare them another time.

It’s a good idea to wash veggies that have crevices, like asparagus, cauliflower, brussels sprouts, broccoli. Bugs, parasites and even bacteria can hide in there—organic or not. 

I use about 10 drops of grapeseed oil in a bowl of water and soak them for a few minutes. It’s a natural anti-microbial and natural cleanser. Just make sure to get it from a reputable source, from places like Whole Foods or Natural Grocers.

Your body needs a healthy pH right now. Veggies help, so eat 3-5 servings per day. If you don’t get enough veggies, your body has a hard time stabilizing your pH. When your body has a stable pH, it’s hard for things like viruses to take hold. Click here to see how you can test your own pH level at home!

You can cook these the Phase 2 way with some vegetable broth or the Phase 3 way with oil. I’m using grapeseed oil. First dice up some red onion and a handful of garlic cloves, traumatizing the garlic a bit before chopping it up to release its healthful compounds. 

I find red onion helps to balance out the bitterness of cruciferous vegetables like asparagus. Toss your onion and garlic in a pan with a drizzle of grapeseed oil and saute. 

Browning the garlic and onions a bit before adding the asparagus really amps up the flavor. Then add the asparagus, with the heat on medium. Cover for a bit, then come back with tongs and turn them gently. 

When they start to soften, uncover and crank up the heat to brown them slightly. But don’t overcook or over-stir. I hate smooshy vegetables, especially asparagus, green beans and brussels sprouts!

Interestingly, my husband was not a fan of veggies when we met, but now he loves them, and even does a great job cooking them!

When they’re almost done, add your spices. This way, they don’t cook away. Especially important if you’re investing in quality seasonings and salt that contains nourishing zinc, copper and selenium. We love using Celtic Salt—the toasted sesame one with garlic—and Simply Organic’s Grind to a Salt. 

My son Eiland asked me the other day if I had any idea that my new “Cooking for a Fast Metabolism” book would launch during a time when we’re all locked up tight in our homes. And while I had no way of knowing that would ever happen, it was perfectly timed to come out during a time when we all need to get in the kitchen and cook more for our health.

This cookbook features over 100 recipes and features some unique and delicious options like homemade dairy-free cheese, dressings, BBQ sauce. What makes it unique is that it even has kitchen hacks and a cheat sheet to show how to easily morph them to fit any phase!

Today I wanted to empower you all and help you feel comfortable in your kitchen. Remember to eat your veggies!


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