Nutritional value explanation:
All cookbook recipes include nutritional information, but this is an inspirational recipe (which means it’s not cookbook-worthy but still delicious 😉). Calculate the nutritional values yourself (if desired) based on the quantity of the products you use. Don’t know how to do that? You can read about it here.
Green asparagus with samphire
I really try to avoid wasting any food. I had some leftover samphire and green asparagus and thought, what delicious dish can I make with this? Secretly, that’s one of my hobbies, coming up with delicious meals from leftovers 😊
This time, the result was a delightful and surprising combination of flavors!
Ingredients
- 200 grams of green baby asparagus
- 200 grams of samphire
- 100 grams of chestnut mushrooms
- 1 chicken breast
- paprika powder/turmeric/curry/pepper/salt/onion powder/garlic powder (amounts to taste)
Preparation
I used a large wok pan so that everything could be cooked together and the flavors could meld well.
Cut the asparagus in half and slice the mushrooms.
Cut the chicken breast into cubes and fry in a generous amount of oil of your choice over medium to high heat, sprinkle with the spices.
Once the chicken breast is cooked and golden brown, add all the other ingredients. Stir-fry everything for a few minutes until the vegetables reach the desired level of doneness (they are delicious with a bit of crunch).