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Appetite for Reduction
by Isa Chandra Moskowitz

Asparagus is kind of fun to chew, so it's a great candidate for jerk spices. Use a cast-iron pan to get the most charred flavor out of your sauteed veggies. I love how the spices in jerk seasoning seem like they won't work together, and then they totally do and you feel like a jerk for thinking otherwise. Unfortunately, that's not where the name came from. Serve over rice.

Serves 4
Active Time: 5 Minutes
Total Time: 15 Minutes


• 1 teaspoon olive oil
• 2 teaspoons minced fresh ginger
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (or more if you like it spicy)
• 1/4 teaspoon dried thyme
• 1 pound asparagus, coarse ends removed
• 1/4 teaspoon salt
• 1/4 teaspoon 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 in the oil for about 30 seconds. Add the red pepper flakes and thyme, plus a splash of water. Let it sizzle for a few seconds. Add the 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.

TIP: For sauteed recipes, I generally prefer to use asparagus that's on the thin side and save those fat stalks for the grill or broiler.


Per Serving (1/4 Recipe):
Calories: 40; Calories from fat: 10; Total fat: 1.5 g; Saturated fat: 0 g; Transfat: 0 g; Totalcarb: 6 g; Fiber: 2 g; Sugars: 2 g; Protein: 3 g; Cholesterol: 0 mg; Sodium: 150 mg; Vitamin A: 15%; Vitamin C: 10%; Calcium: 4%; Iron:15%


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