Thinair Menu


Asparagus with garlic and herbs

Friday, 15 December 2017 11:18:00 -0800


  • Aparagus, trimmed 1 lb
  • Corn starch ~2 tsp
  • Fresh herbs†, chopped 2 tsp
  • Mushroom or chicken stock 1/2-1 cup
  • Garlic, chopped fine 1 tsp
  • Lime juice, freshly squeezed 1/4-1/2 tsp
  • Balsamic vinegar, OPTIONAL 1/2 tsp
  • Butter, unsalted 2 tbsp
  • "Salt", pepper to taste
  1. Blanch asparagus in boiling water, immediately cool in cold water. (Aparagus will hold for a while until ready to cook.)
  2. When ready, melt butter in skillet, add corstarch, stir until smooth.
  3. Put drained asparagus in pan over medium heat. Stir for a minute or so until all asparagus is exposed to hot butter/starch roux.
  4. Add herbs and stir for several seconds.
  5. Add stock, stir thoroughly, mixture should thicken nicely.
  6. Cook for about one minute, add garlic, salt, pepper, lime juice (and vinegar if used) and continue cooking until sauce is well-blended.
  7. Adjust seasoning. If necessary add stock to thin sauce, or cook down to thicken. As a last resort add more cornstarch stirred in stock if sauce is too thin.
  8. Serve immediately.
†Basil and thyme are excellent choices, but many herbs and seasonings could be used. Possibilities include chives, lemon balm, dill, tarragon. Finely chopped sorrel leaves is a great option. Ginger, smoked paprika, chipolte powder are also terrific with asparagus.
categories: vegetables

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.