I feel as though I’ve been in a bit of a rut in my foodie consumption as of late ~ a “chicken stink,” or “kitchen sink” rut, as the case may be. Sure, I often switch up the items thrown in the pot, but overall, the mish mash tends to be pretty much true to character.
In a bit of a whim, however, I choose a different way.
Lavender Orange Asparagus. Oh my.
I dove into my giant vat of Tropical Traditions Gold Label Virgin Coconut Oil. I’d heard this was the Gold Standard of coconut oils – the cream of the crop. Boy is that the truth! The flavor and texture is a combination of coconut butter and coconut oil, reminiscent of the finest “butterinutness” of the true cream of the crop – grass fed Kerrygold.
I’ll take this finger-lickin,’ lip-lickin’ delight any day of the week.
And, when paired with fresh, bright green asparagus, the subtle flavor of both lavender and orange peel, along with generous portions of fresh basil ~ my eternal source of intoxication ~ high quality sea salt, and freshly ground pepper, along with a bit of grilled chicken, this is a meal worth saving (or savoring)!
Lavender-Orange and Basil Asparagus
1 large bunch fresh asparagus (yes, one WHOLE bunch), trimmed and chopped into thirds
1 Tbs. Tropical Traditions Gold Label Virgin Coconut Oil
2 Tbs. fresh basil, finely minced
1 tsp. dried lavender
1/2 tsp. dried orange peel
1/4 tsp. red sea salt
1/4 tsp. freshly ground pepper
1 large grilled chicken breast, season with salt and pepper while grilling
Steam the asparagus for 3-5 minutes, until bright green. Transfer to a serving bowl (just for you – this is yours, and yours alone ~ remember, serves ONE). Add the coconut oil, fresh basil, lavender, and orange peel, crushing the lavender and orange peel between your fingers. Add the salt and pepper. Toss well and let the divine liquid coconut melt all over the asparagus and seasonings. Top with grilled chicken.
Enjoy every last morsel as it drips over your satisfied lips.