(conforms to the elimination diet)
½ bu asparagus
1 tsp olive oil
salt and black pepper
1/3 C walnuts
½ lemon, juiced
Peel (the lower half) and trim asparagus.
Heat a sauté pan over medium-high heat and add the olive oil.
Add the asparagus with salt and pepper to taste, and sauté it for about 2 minutes or until just tender. Add the walnuts and lemon juice and serve.
This side dish and the Brussels Sprouts one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.