Asparagus Recipe Formula: A Side Dish That Helps You De-Bloat

A few months ago I co-hosted a Beauty Bites party with my pal Monique from Goddess Huntress.

We rustled up an exquisite grapefruit vodka cocktail, a homemade olive oil skin toner, and a tasty meal full of superfoods that promote a sparkly complexion.

The main ingredient? Asparagus.

Turns out these suckers are anti-aging powerhouses — one of the highest sources of what some call “the mother of all antioxidants”, glutathione, which helps protect against skin damage from the sun, pollution, etc.

Asparagus is also a natural diuretic, helping you de-puff and de-bloat. Perfect for shedding that extra winter “fluff”, huh?

Luckily for you asparagus is everywhere this season!

It’s like the Lupita Nyong’o of the produce aisle.

Aaaand lucky for you – I’ve got a super easy way to prepare it.

See the recipe below to learn a simple 5-ingredient asparagus side dish formula that you can mix and match all Spring.

Recipe: Asparagus with Lemon & Cashews


1 shallot
1 bunch of asparagus
1 tbsp grass-fed butter (or olive oil)
1 tbsp chicken (or vegetable) broth
1 tbsp white wine (or you can double up on broth)
sea salt
⅓ cup cashews or any nut of your choice
1 tbsp fresh lemon juice


  1. Peel and slice the shallot.
  2. Snap off ends of asparagus and cut into 2-inch pieces.
  3. Melt butter in a saute pan and saute shallots for 1 minute.
  4. Add broth and wine and simmer until the liquid cooks down to about half.
  5. Add the asparagus, a sprinkle of sea salt, and cook, stirring occasionally, for about 5 minutes until they are bright green and tender.
  6. Add nuts, a squeeze of lemon juice, stir. Take off heat and enjoy.

Asparagus Cashews Lemon

What’s your favorite side dish these days?

1 Comment

  • Stephen Reed says:

    Hey Heather

    That looks delicious, I’m a massive fan of asparagus, really need to grow some on the garden, it’s a pricy vegetable over here in the UK, same in the US?

    I think cashews would go really well with it, I guess if one wanted a slightly more ‘asian’ flavour, then a little soy sauce and a sprinkling of sesame seeds would dress it up as something completely different.

    Definitely on my list to cook, cheers

    Steve Reed

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