Sea Asparagus
Quick and easy way to prepare Sea Asparagus (Salicornia), an edible aquatic succulent, rich in folic acid, B vitamins, vitamin A, calcium and iron.
Servings: 2
Ingredients
- 1/2 lb 250 grams Salicornia (Sea Asparagus/Sea Beans/Samphire Greens)
- 1 tbsp butter or ghee
- 1 tbsp olive or vegetable oil
- 2 pinches black pepper
- 2 pinches salt or more to taste
- Optional:
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp sesame seeds
- 1 tsp hot pepper flakes
Instructions
- Wash and pat dry asparagus. Trim the ends (I cut about 2 centimeters at the end).
- Heat oil and butter in a cast iron pan of wok.
- Add the greens.
- Cook at medium-high heat for 2 minutes, turning a few times
- Transfer to a plate. Drizzle with lemon juice and add toppings of your choice.
- Serve.
- Store in the fridge in an air-tight container for up to 2 days.
Nutrition
Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 450mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 477IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg