This is a really tasty low-calorie side dish, it tastes even better cooked in a cast iron pan.

I found this recipe in one of my favorite cookbooks:  “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes” By Isa Chandra Moskowitz (Buy Here)

Jerk Asparagus

– 1 pound asparagus (pick the skinny ones, the fat ones are more for grilling) – cut off the tough ends

– 1 tsp olive oil

– 2 tsp minced fresh ginger

– 4 cloves garlic, minced

(I use 4-5 tsp garlic & ginger paste when I’m feeling lazy – you can find it at Vine Ripe Market)

– 1/4 tsp red pepper flakes (more if you like it spicy, less if you don’t)

– 1/4 tsp dried thyme

– 1/4 tsp salt

– 1/4 tsp allspice

– Pinch of ground nutmeg

– Pinch of ground cinnamon

– Lime wedges to serve

* Preheat a large, heavy-bottomed skillet over medium-high heat.

* Saute the ginger and garlic (or ginger garlic paste but half the oil) in the oil for about 30 seconds.

* Add the red pepper flakes and thyme, plus a splash of water. Let it sizzle a few seconds.

* Add asparagus, salt and spices. Use tongs to toss and coat, adding a few splashes of water if it seems dry.

* Saute for about 10 minutes, until the asparagus is tender and the ends are slightly frizzled.

* Serve immediately – lime wedges on the side.