Sauteed Asparagus, Beans, and Mash Potatoes

Tools

• 1 big pot
• 1 little pot
• 1 saute pan
• large bowl (preferably metal)
• potato masher

Ingredients

• 6 small yukon gold potatoes
• 3-Tbsp Earth's Balance organic buttery spread (or margarine)
• 1-cup milk (coconut milk beverage or almond milk)
• 1 can (15oz) black beans
• 1/4 large onion
• Asparagus Recipe(1):
• 1-lb fresh asparagus
• 1-Tbsp soy sauce
• 1-Tbsp red wine vinegar
• 1/2-tsp bottled minced garlic
• 1/2-tsp bottled minced ginger
• 1-Tbsp canola oil

Prep

1. Peel potatoes and place in large pot
2. Place beans (with fluid) in small pot
3. Slice onion into half rings about 1/8in wide
4. Asparagus:
1. Sauce: Mix soy sauce, red wine vinegar, garlic, and ginger in small bowl
2. Trim and discard woody ends of asparagus and slice diagonally into ~2in pieces

Cook

1. Potatoes:
1. Fill large pot with water to cover potatoes and heat to boiling
2. Boil potatoes for ~20-30min (until easily penetrated with a fork)
3. Transfer cooked potatoes to a large bowl and mash
4. Add butter and milk and mash/mix until desired consistency (add more milk as necessary)
5. Season to taste with salt and pepper.
2. Beans:
1. Simmer covered on low heat until potatoes are finished
3. Asparagus:
1. Heat oil in saute pan over high heat
2. Add asparagus and sauce
3. Saute until asparagus is easily pierced with a fork (~3-6min)
4. Remove from pan
4. Onion:
1. Add sliced onion to pan with residual asparagus sauce and oil
2. Saute on med-med/low until onions are translucent
   

Serve

1. Plate about 3-4 heaping tablespoons of mashed potatoes per serving
2. Top with onions
3. With a slotted spoon, get beans and distribute over the top of the potatoes
4. Place 8-10 asparagus segments on top

Eat.

References

1. Asparagus recipe from "What Else is to Eat?: The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook", Lina Marienhoff Coss, Plumtree Press, Sept 2008, p.95 (Amazon)