Sunday, May 17, 2009

Asparagus Stir Fry and Black Bean Couscous Hash

Picked up the first asparagus of the season this week at the Muskegon Farmer's Market. The farmer told me that in peak season it can grow four inches an hour (!!!) and that you have to pick it everyday. Glad we got it on Tuesday before the rain, otherwise it gets sandy. Had some on the side with black bean couscous hash and an egg and barley stir fry on Saturday night. (Aaron loved both). Here are the recipes:

Black Bean Couscous Hash with Asparagus

Handful Asparagus, sauteed in a little olive oil (cast iron pan for best flavor), add salt and pepper (lots)

3 C. cooked whole wheat couscous
3/4 C. dried black beans
1 large carrot, shredded
1/2 red onion and a handful of walnuts, chopped
1 egg plus 1 yolk
2 T. whole wheat flour
A little hot sauce
fresh parsley and cilantro

Soak beans overnight. Mix ingredients and stir to thicken. Saute in olive oil to cook through. I like it best when it's fully browned.

Asparagus Stir Fry

Handful chopped asparagus
4 hard boils eggs
1 large carrot, chopped
Sunflower seeds
Ginger-to taste
Garlic-to taste
1 T. dijon mustard
Soy sauce-to taste

2 cups cooked barley

Saute garlic and ginger in olive (cast iron pan for best flavor). Add asparagus, carrots, seeds, dijon until asparagus softens. Cut eggs the into quarters and add to saute. Add soy sauce to taste. Serve with barley.

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